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Curry & Mango Chutney Chicken Wings


  • 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.

Nutrition 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.


Average Rating:
  • Rebecca1492
    Mar 10, 2019
    I loved these. The wings go well with the dipping sauce. My whole family enjoys these. They are very messy to make and to eat.
  • mjlouk
    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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