Crispy Curry Chicken Wings With

Recipe Ingredients

2 lbs	908g / 32oz	Chicken wings - (about 10)
4 tablespoons	60ml	Curry powder
4 tablespoons	60ml	Major Grey's chutney - minced
2 tablespoons	30ml	Fresh lemon juice
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Cayenne
1 teaspoon	5ml	Soy sauce - for the sauce
1 cup	237ml	Plain yogurt
5		-- ¥
1		Seedless
		Cucumber; seeded - chop fine
		(about 1 cup)
1/3 cup	30g / 1.1oz	Minced fresh coriander
		Coriander sprigs for garnish
1 teaspoon	5ml	Fresh lemon juice - to taste

Recipe Instructions

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.

Source:
John A. Gunterman

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