Crisp Curry Chicken Wings With Coriander Cucumber Sauce Recipes

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CRISP CURRY CHICKEN WINGS WITH CORIANDER CUCUMBER SAUCE



Crisp Curry Chicken Wings with Coriander Cucumber Sauce image

Yield Makes about 20 hors d'oeuvre

Number Of Ingredients 12

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
a 5-inch length of seedless cucumber, seeded and chopped fine (about 1 cup)
1/3 cup minced fresh coriander plus coriander sprigs for garnish
1 teaspoon fresh lemon juice, or to taste

Steps:

  • 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.
  • 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.

CRISP CURRY CHICKEN WINGS WITH CORIANDER CUCUMBER SAUCE



Crisp Curry Chicken Wings with Coriander Cucumber Sauce image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 1

Number Of Ingredients 10

4 tb Curry powder
2 lb Chicken wings (about 10)
3/4 ts Salt
1 ts Soy sauce
seedless chopped fine (about 1 cup)
1/3 c fresh coriander Minced, plus more for garnish
1 c Plain yogurt
2 tbsp fresh lemon juice
1/8 ts Cayenne
1 ts Fresh Lemon Juice

Steps:

  • 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 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 oiled rack of a broiler pan and bake them in a preheated 475 degree 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. 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. Yield: 20 hors doeuvres Recipe by: COOKING LIVE SHOW #CL9206

Nutrition Facts : Calories 2118 calories, Fat 146.266458099998 g, Carbohydrate 20.8067225988135 g, Cholesterol 697.27 mg, Fiber 3.98758405854429 g, Protein 172.583518899701 g, SaturatedFat 41.5963759199997 g, ServingSize 1 1 Serving (1091g), Sodium 832.177129865814 mg, Sugar 16.8191385402692 g, TransFat 16.0483139799994 g

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