Bombay Chicken Wings with Yogurt Chutney Dipping Sauce

2 packages (1-1/4 pound each) chicken wing drummettes (24 pieces)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons green onion, minced
2 cloves garlic, minced
1/8 teaspoon black pepper
Sprigs of cilantro for garnish

In large bowl, mix all ingredients except chicken wings and cilantro to make marinade. Add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour.

Prepare Yogurt Chutney Dipping Sauce (recipe follows).

Preheat oven to 350F. Drain chicken wings; place in single layer on jelly roll pan.

Bake 25 minutes until golden brown. Arrange on platter surrounding a bowl of Yogurt Chutney Dipping Sauce. Garnish with cilantro sprigs and serve.

Yogurt Chutney Dipping Sauce:
1/2 cup plain yogurt
3 tablespoons mango, finely chopped
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1/4 teaspoon hot sauce
1/8 teaspoon salt

In medium bowl combine all ingredients; cover and refrigerate until needed.

Makes 24 appetizers, Serves 6 to 8
Source: National Chicken Council