Curry & Mango Chutney Chicken Wings Recipe

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Curry & Mango Chutney Chicken Wings Recipe
Curry & Mango Chutney Chicken Wings Recipe photo by Taste of Home
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Curry & Mango Chutney Chicken Wings Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 45 min.

Ingredients

  • 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
  • SAUCE:
  • 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

Directions

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

Nutritional Facts

1 chicken wing with 4 teaspoons sauce: 170 calories, 10g fat (4g saturated fat), 42mg cholesterol, 207mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 12g protein.

  • 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
  • SAUCE:
  • 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
  1. 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.
  2. In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour.
  3. 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

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Reviews forCurry & Mango Chutney Chicken Wings

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mjlouk User ID: 1712085 225411
Reviewed Apr. 25, 2015

"I wanted to love these but we couldn't really taste the mango chutney flavor. They were kind of bland."

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