Sticky Mango Curry Oven Baked Boneless Wings
If you like a lot of sauce for dipping double the sauce recipe. The chicken wings can be made ahead and coated in the sauce. To reheat the wings preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed. I also like to serve these for dinner alongside rice and roasted broccoli. Sauce recipe adapted from the February 2016 issue of Food Network.
If you like a lot of sauce for dipping double the sauce recipe. The chicken wings can be made ahead and coated in the sauce. To reheat the wings preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed. I also like to serve these for dinner alongside rice and roasted broccoli. Sauce recipe adapted from the February 2016 issue of Food Network.
- 1/2 cup water
- 1 tablespoon low sodium soy sauce
- 1 tablespoon orange juice
- 3/4 cup buttermilk
- 1/2 cup fresh cilantro (chopped)
- 1 pound boneless chicken tenderloins or breasts (cut into
- 1 1/2 cups panko (or crushed corn flakes)
- juice + zest of 1 lime
- 2 tablespoons whole wheat flour or cornmeal
- 1 cup mango chutney
- 2 teaspoons jerk seasoning
- 2 teaspoons thai red curry pate
- sliced jalapenos (for serving)
- Carbohydrate 2.8167062533876 g
- Cholesterol 1.83750000234133 mg
- Fat 0.418100000527714 g
- Fiber 0.0497500003662639 g
- Protein 1.92615625270439 g
- Saturated Fat 0.253122500322001 g
- Serving Size 1 1 AS A MAIN 6 AS AN APPETIZER (197g)
- Sodium 245.198125459331 mg
- Sugar 2.76695625302133 g
- Trans Fat 0.0264818750307972 g
- Calories 22 calories
Step-by-step
- Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
- In a shallow pie dish or large bowl add the Panko, whole wheat flour and a pinch of salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven temp to 400 degrees F.
- While the chicken is baking make the sauce. In a small-medium saucepan, combine the mango chutney, orange juice, soy sauce, jerk seasoning, curry paste, pinch of pepper and water. Bring the sauce to a boil and then reduce the heat. Simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the lime juice + zest and the cilantro.
- Gently dip each piece of chicken into the sauce, draining the excess sauce back into the bowl. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce.
- When ready to serve, place the pan of chicken back in the oven for 5 minutes to warm throughout and to help the sauce coat the chicken.
- Serve with sliced jalapeños and any extra sauce for dipping.
Sticky Mango Curry Oven Baked Boneless Wings: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I refuse to compromise on flavorful dinners that the whole family will enjoy. That's where my Sticky Mango Curry Oven Baked Boneless Wings come in – a recipe that's both incredibly tasty and surprisingly easy to whip up, even on the busiest of evenings.
The inspiration for this dish struck me during a recent trip to Thailand. I was mesmerized by the vibrant street food scene, the explosion of flavors in every bite. I longed to recreate that culinary adventure in my own kitchen, and these wings are my attempt to capture a little bit of that Thai magic. The sweet and tangy mango chutney perfectly complements the savory spice of the curry paste and jerk seasoning, creating a truly unforgettable taste sensation.
Why this recipe is a lifesaver:
- Speed: The prep time is minimal, and the oven does most of the work. Perfect for those nights when you're short on time but craving something special.
- Flavor: The combination of sweet mango, spicy curry, and zesty lime creates a flavor profile that’s both unique and satisfying.
- Versatility: This recipe can be easily adapted to suit different tastes. Want it spicier? Add more jerk seasoning or a dash of chili flakes. Prefer less heat? Simply reduce the amount of curry paste.
- Make-ahead friendly: You can prepare the chicken ahead of time and store it in the refrigerator, making weeknight cooking even easier.
Serving Suggestions:
These wings are delicious on their own, but they also pair wonderfully with a variety of sides. I often serve them with:
- Steamed rice
- Roasted vegetables (broccoli, carrots, bell peppers)
- A fresh salad
- Naan bread for dipping
The possibilities are truly endless! Feel free to experiment and find your perfect combination.
Beyond the Weeknight:
While this recipe is perfect for a busy weeknight, it also makes a fantastic appetizer for parties or gatherings. The vibrant colors and enticing aroma are sure to be a hit with your guests. Just double or triple the recipe, depending on the size of your crowd.
So, the next time you're looking for a quick, easy, and incredibly flavorful dinner, give my Sticky Mango Curry Oven Baked Boneless Wings a try. I promise you won't be disappointed! It’s a dish that effortlessly balances convenience and culinary excitement, proving that even on the busiest of evenings, a delicious and satisfying meal is well within reach.
Enjoy!
