Crispy Curry Chicken Wings Withpoultry 2 lb chicken wings (about 10) 4 tablespoon curry powder 4 tablespoon major grey's chutney -- 1 minced 2 tablespoon 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 1 cucumber; seeded -- chop 1 fine 1 (about 1 cup) 1/3 cup minced fresh coriander 1 coriander sprigs for 1 garnish 1 teaspoon fresh lemon juice -- to 1 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. Recipe By : |
