I want to address one thing before I even begin to tell you about how game-changing these hot wings were for me: why the hell are people so scared of eating curry?
Not only was this my first time cooking with curry spices and chutney, but it was also my first time ever consuming either. That being said, these wings were so delicious I just HAD TO make more with my leftover ingredients.
Mango Curry Hot Wings
Ingredients
Instructions
Preheat your oven to 500°F. Meanwhile, line a large baking sheet with aluminum foil.
Spray the aluminum foil with cooking spray.
Add flour, salt, and curry powder together in a medium bowl.
#SpoonTip: You may want to double the ingredients here in case you run out of coating for your wings.
Combine the dry ingredients together by stirring or swishing your bowl.
Toss and coat each of the raw chicken wings in the bowl until they are completely covered.
Place each wing onto the greased baking sheet, leaving space in between each wing so they cook evenly. When you run out of wings to add, place the baking sheet in the preheated over. Cook for 45 minutes.
Add mango chutney and red hot sauce together in a separate medium bowl.
Stir the sauces together until they are nicely combined.
#SpoonTip: You can always double the ingredients here in case you want more sauce for your wings or if you run out before you finish.
Toss and coat each wing in sauce until each are completely covered.
Sprinkle chopped pistachios over your wings.
Enjoy your wings!