Curry-spiced Chicken Wings with Mango and Arugula Salad

When I first heard about Mango Mango Preserves, I was instantly intrigued. I love all types of preserved fruit and have tried plenty; but never mango. So, I decided to reach out to the woman behind the preserves, Lakesha Brown-Renfro, to see where I could purchase a jar here in NY and she sent me some! Mango Mango is seriously delicious; like, lick the spoon good…and it’s vegan. Mango, by itself is quite delicious–it has peppery notes that are brought alive with the addition of the lime juice in the preserves; I wanted to put it on and in everything–and you can! Mango sweet tea, puff pastry mango tarts, mango mojito…the list goes on and on.

For this recipe, we used the mango preserves for the mango dressing. The flavor of the mango is so bright–it stands up well against the arugula and the strong flavors of curry as a dip for the chicken wings.

Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes


2 1/2 pounds (about 16) chicken wings, tips removed and cut and half at the joint

Curry-spice Marinade
6 tablespoons mild curry powder
2 tablespoons turmeric
1 tablespoon paprika
1/4 cup honey
Zest and juice of 2 limes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3 tablespoons chopped cilantro
1 cup olive oil

1/2 pound baby arugula, rinsed well and dried
1 small red onion, thinly sliced
1 large mango, peeled and diced

Mango Dressing
4 ounces (8 tablespoons) mango preserves
Juice of 2 limes
1 tablespoon chopped cilantro
1 cup olive oil


Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or aluminum foil and set aside.

In a large bowl, combine the ingredients for the curry-spice marinade, stirring well to incorporate. Add the chicken wings to the bowl and toss to coat evenly; cover with plastic wrap and marinate at room temperature for 10 minutes.

Meanwhile, place all the ingredients for the mango dressing, except for the olive oil, in a blender and blend until the mixture is smooth. With the blender still running, slowly stream in the olive oil until emulsified. Place in the refrigerator until ready to serve.

Spread the chicken wings in a single layer onto the prepared baking sheets. Bake, tossing once, until it is thoroughly cooked and the skin is crispy, about 25 to 30 minutes.

In a medium bowl, combine the arugula, diced mango, and onions; toss with 1/2 of the mango dressing and transfer to a salad bowl to serve. Serve the remaining dressing alongside the chicken as a dip.

For Mango Mango Preserves purchasing information, please visit or contact them directly at 1.800.313.5613 option 0.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad
What to Eat This Week {Monday}: Linguine with Shrimp in Basil Cream Sauce

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