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Bombay Chicken Wings
- 2 1 1/4 lb packages chicken wing drummettes (24 pieces)
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 2 Tbs soy sauce
- 2 Tbs vegetable oil
- 2 Tbs green onion, minced
- 2 cloves garlic, minced
- 1/8 tsp black pepper
- 1 Sprigs cilantro for garnish
Yogurt Chutney Dipping Sauce:
- 1/2 cup plain yogurt
- 3 Tbs mango, finely chopped
- 1 Tb cilantro, minced
- 1 Tb green onion, minced
- 1/4 tsp hot sauce
- 1/8 tsp salt
In large bowl, mix all ingredients except chicken
wings and cilantro to make marinade.
Add chicken wings, making sure all pieces
are coated well with mixture; cover and
refrigerate for at least 1 hour.
Prepare Yogurt Chutney Dipping Sauce (see below).
Preheat oven to 350°F.
Drain chicken wings; place in single
layer on jelly roll pan. Bake 25 minutes
until golden brown.
Arrange on platter surrounding a bowl of
Yogurt Chutney Dipping Sauce. Garnish
with cilantro sprigs and serve.
Yogurt Chutney Dipping Sauce:
In medium bowl combine all ingredients; cover and refrigerate until needed.
Servings 24
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