Recipe: Crispy Curry Chicken Wings and Cucumber Dipping Sauce

CRISPY CURRY CHICKEN WINGS

2 pounds chicken wings (about 10)
4 tablespoons curry powder
4 tablespoons Major Grey's Chutney, minced, divided use
2 tablespoons 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 cucumber, seeded, finely chopped (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 refrigerated, for at least 4 hours or overnight.

WHEN READY TO COOK:
Preheat oven to 475 degrees F.

In a small bowl stir together the remaining 2 tbsp. chutney and the soy sauce; set aside.

Arrange the wings, marinade discarded, skin side up, on the oiled rack of a broiler pan.

Bake them 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.

TO 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
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