Crispy Curry Chicken Wings With

* Exported from MasterCook *

Crispy Curry Chicken Wings With

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chicken wings (about 10)
4 tablespoons Curry powder
4 tablespoons Major Grey's 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
5 Inch-length of seedless
Cucumber; seeded -- chop fine
(about 1 cup)
1/3 cup Minced fresh coriander
Coriander sprigs for garnish
1 teaspoon Fresh lemon juice -- to taste

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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