*  Exported from  MasterCook  *
 
                      Crispy Curry Chicken Wings With
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Chicken wings (about 10)
    4      tablespoons   Curry powder
    4      tablespoons   Major Grey’s chutney -- minced
    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 -- 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.
 
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