Crispy Curry Chicken Wings With

Course : Chicken Wings
Serves: 20 hors d'oeuvres
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2 pounds chicken wings -- (about 10)
4 tablespoons curry powder
4 tablespoons Major Greys chutney -- minced
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon soy sauce -- for the sauce
1 cup plain yogurt
1 medium seedless cucumber; seeded -- chop fine (about 1 cup)
1/3 cup minced fresh coriander
2 bunches coriander sprigs for garnish
1 teaspoon fresh lemon juice -- to taste

Preparation / 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.

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