We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. —Lori Stefanishion, Drumheller, Alberta
- 1/4 cup plain Greek yogurt
- 1/4 cup mango chutney
- 2 tablespoons curry paste
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 12 chicken wings (about 3 pounds), wing tips removed if desired
- 3/4 cup plain Greek yogurt
- 1/2 cup finely chopped peeled English cucumber
- 3 tablespoons minced fresh cilantro
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight.
- In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour.
- Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce. Yield: 1 dozen (1 cup sauce).
Originally published as Curry & Mango Chutney Chicken Wings in Taste of Home April/May 2015, p76
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Curry & Mango Chutney Chicken Wings
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Reviewed Apr. 25, 2015
"I wanted to love these but we couldn't really taste the mango chutney flavor. They were kind of bland."