Combine the flour and garlic powder in a large snap lock bag, shake to combine. Add the chicken and shake to coat in the flour. Remove the chicken to a tray in a single layer. Cover and refrigerate for 30 minutes.
Meanwhile, cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from the cheeks and slice the fruit crossways. Place half the slices onto a plate, cover and refrigerate until ready to serve. Place the rest into a food processor and process until smooth, you should have 1¼ cups. Stir 4 tablespoons into the ranch dressing, cover the dipping sauce and refrigerate until you’re ready to serve.
Combine the remaining mango puree and buffalo marinade in a large bowl, add the chicken and stir to coat.
Preheat the oven 200°C fan forced. Line a large roasting pan or 2 medium roasting pans with baking paper. Place the chicken into the roasting pan in a single layer. Roast for 45 minutes, turning every 15 minutes or until the chicken is slightly charred and sticky.
Combine the rocket, parmesan and reserved sliced mango, season with salt and pepper and drizzle with olive oil. Toss gently to combine. Serve with the buffalo wings and dipping sauce.