Recipe - Crispy Curry Chicken Wings With

2 pound Chicken wings (about 10)
4 tablespoon Curry powder
4 tablespoon Major Grey's chutney
Minced
2 tablespoon Fresh lemon juice
Three fourths teaspoon Salt
1/8 teaspoon Cayenne
1 teaspoon Soy sauce FOR THE SAUCE
1 cup Plain yogurt
5 Inchlength 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip