Crispy Curry Chicken Wings With Recipe
Recipe
Ingredients
2 lb chicken wings (about 10)
4 tbsp curry powder
4 tbsp major grey's chutney --
1 minced
2 tbsp fresh lemon juice
3/4 tsp salt
1/8 tsp cayenne
1 tsp soy sauce -- for the sauce
1 cup plain yogurt
5 inch-length of seedless
1 cucumber, seeded -- chop
1 fine
1 (about 1 cup)
1/3 cup minced fresh coriander
1 coriander sprigs for
1 garnish
1 tsp fresh lemon juice -- to
1 taste
Recipe
Preparation
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.
Recipe By :
Servings:
1
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