Crispy Curry Chicken Wings With
Submitted by lmb1
Curry and mango chutney marinated chicken wings baked until crisp and finished under the broiler, served with a cool cucumber yogurt dipping sauce. Bold Indian-spiced party wings.
YIELD
7 servingsPREP
40 minCOOK
25 minREADY
65 minThese wings bring the heat, the sweet, and the cool all in one bite.
Chicken wings marinate overnight in a bold paste of curry powder, mango chutney, lemon juice, and cayenne. They bake skin-side up until the fat renders out, then get a quick hit under the broiler with a soy-chutney glaze that caramelizes into a sticky, crisp shell.
The cucumber-yogurt raita on the side is the perfect cooling contrast.
Variations
- Use drumettes only for a meatier, easier-to-eat wing that’s great for parties.
- Swap the raita for mint chutney if you want to go all-in on the Indian flavor profile.
Chef Tips
- Marinate at least 4 hours, but overnight is better. The curry paste needs time to penetrate the meat.
- Watch the broiler closely. One to two minutes is all it takes. The chutney glaze goes from caramelized to charred in seconds.
- Serve warm or at room temperature. Both work, which makes these ideal for a party spread where food sits out.
Ingredients
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 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 and side up, on the oiled rack of a broiler pan and bake them in a reheated 475F 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.
Comments
