Bombay Chicken Wings
2 1-1/4 pound packages chicken wing drummettes (24 pieces)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons green onion, minced
2 cloves garlic, minced
1/8 teaspoon black pepper
Sprigs of cilantro for garnish
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 (recipe follows). 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. Makes 24 appetizers. Serves 6 to 8.
Yogurt Chutney Dipping Sauce:
1/2 cup plain yogurt
3 tablespoons mango, finely chopped
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1/4 teaspoon hot sauce
1/8 teaspoon salt
In medium bowl combine all ingredients; cover and refrigerate until needed.
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Recipe from the National Chicken Council
