Crisp Curry Chicken Wings with Coriander Cucumber Sauce

1. 1

   Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint.

2. 2

   In a bowl stir together the curry powder, 2 tablespoons of the chutney, the lemon juice, the salt, and the cayenne, add the wings, and toss them to coat them well.

3. 3

   Let the wings marinate, covered and chilled for at least 4 hours or overnight.

4. 4

   In a small bowl stir together the remaining 2 tablespoons chutney and the soy sauce.

5. 5

   Arrange the wings, marinade discarded, skin side up, on the oil rack of a broiler pan and bake them in a preheated 475F.

6. 6

   oven for 25 minutes.

7. 7

   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.

8. 8

   In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice, and salt to taste.

9. 9

   Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.