Crisp Curry Chicken Wings with Coriander Cucumber Sauce
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds chicken wings (about 10)
- 4 tablespoons curry powder
- 4 tablespoons Major Grey's chutney, minced
- 2 tablespoons fresh lemon juice
- ¾ teaspoon salt
- ⅛ teaspoon cayenne
- 1 teaspoon soy sauce
- =
Directions
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 tablespoons 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 tablespoons chutney and the soy sauce.
Arrange the wings, marinade discarded, skin side up, on the oil rack of a broiler pan and bake them in a preheated 475°F.
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.