Crispy curry chicken wings with

1 servings

Ingredients

Quantity Ingredient
2 pounds Chicken wings (about 10)
4 tablespoons Curry powder
4 tablespoons Major Grey's chutney --
Minced
2 tablespoons Fresh lemon juice
¾ teaspoon Salt
⅛ teaspoon Cayenne
1 teaspoon Soy sauce -- FOR THE SAUCE
1 cup Plain yogurt
5 Inch-length of seedless
Cucumber; seeded -- chop
Fine
(about 1 cup)
⅓ cup Minced fresh coriander
Coriander sprigs for
Garnish
1 teaspoon Fresh lemon juice -- to
Taste

Directions

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.

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