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Pistachios add crunch to mango-curry wings.
© Tina Rupp

Mango-Curry Hot Wings

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  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 2 to 4

  1. 2 tablespoons all-purpose flour
  2. 1 teaspoon salt
  3. 2 teaspoons hot Madras curry powder
  4. 2 pounds chicken wingettes and drumettes (see Note)
  5. 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
  6. 2 tablespoons unsalted butter, melted
  7. 2 tablespoons Major Grey Chutney
  8. Chopped Pistachios
  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and curry powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
  2. In a bowl, whisk the hot sauce with the butter and chutney. Add the chicken wings and toss. Sprinkle with the chopped pistachios and serve.
Notes Wingettes and drumettes are often sold separately.