Crispy Curry Chicken Wings With

Ingredients

2 lb chicken wings (about 10) 4 tbsp curry powder 4 tbsp major grey s chutney -- 1 minced 2 tbsp fresh lemon juice 3/4 tsp salt 1/8 tsp cayenne 1 tsp soy sauce -- for the sauce 1 cup plain yogurt 5 inch-length of seedless 1 cucumber, seeded -- chop 1 fine 1 (about 1 cup) 1/3 cup minced fresh coriander 1 coriander sprigs for 1 garnish 1 tsp fresh lemon juice -- to 1 taste	Advertisements

Preparation
 
Cut off the wing tips, reserving them for another use such as stock if
desired, and halve the wings at the joint. In a bowl stir together the
curry powder, 2 TBSP. of the chutney, the lemon juice, the salt, and
the cayenne, add the wings and toss them to coat them well. Let the
wings marinate, covered and chilled, for at least 4 hours or
overnight. In a small bowl stir together the remaining 2 TBSP.
chutney and the soy sauce. Arrange the wings, marinade discarded,
skin > side up, on the oiled rack of a broiler pan and bake them in a
preheated 475~ oven for 25 minutes. Brush the wings with the soy
sauce mixture and broil them under a preheated broiler about 4 inches
from the heat for 1 to 2 minutes, or until they are crisp. Make the
sauce: In a small bowl stir together the yogurt, the cucumber, the
minced coriander, the juice and salt to taste. Transfer the wings to
a platter, garnish them with the coriander sprigs, and serve them
warm or at room temperature with the sauce. Makes about 20 hors
d oeuvres.

Recipe By :

 

 
Servings: 1

 

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