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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