These Crispy Curry Chicken Wings are a bold, flavorful appetizer or main that balances heat, sweetness, and creaminess. The wings are marinated in a zesty mix of curry powder, lemon, and chutney, then baked until tender and broiled for a satisfying crunch. They are finished with a quick soy-chutney glaze that adds a sticky, savory-sweet shine. Served alongside a refreshing cucumber-yogurt sauce, this dish offers a complex flavor profile that cuts through the richness of the chicken. Perfect for game day, dinner parties, or a spicy weeknight dinner, these wings bring vibrant Indian-inspired flavors to your table without requiring complex techniques.
Crispy Curry Chicken Wings With Chutney
Description
These Crispy Curry Chicken Wings are a bold, flavorful appetizer or main that balances heat, sweetness, and creaminess. The wings are marinated in a zesty mix of curry powder, lemon, and chutney, then baked until tender and broiled for a satisfying crunch. They are finished with a quick soy-chutney glaze that adds a sticky, savory-sweet shine. Served alongside a refreshing cucumber-yogurt sauce, this dish offers a complex flavor profile that cuts through the richness of the chicken. Perfect for game day, dinner parties, or a spicy weeknight dinner, these wings bring vibrant Indian-inspired flavors to your table without requiring complex techniques.Ingredients
Directions
-
Cut off the wing tips and discard, then halve the remaining wings at the joint to separate the drumette and flat.
-
In a large bowl, whisk together 2 tablespoons of chutney, curry powder, lemon juice, salt, cayenne, and soy sauce to create the marinade.
-
Add the chicken wings to the bowl and toss thoroughly until every piece is evenly coated in the marinade.
-
Cover the bowl and refrigerate the wings for at least 4 hours, or overnight, to allow the flavors to penetrate the meat.
-
Preheat the oven to 475&# 194;°F (245ðC) and position a rack in the center.
-
Remove wings from the marinade, discarding the excess liquid, and arrange them skin-side up on an oiled rack set over a broiler pan or baking sheet.
-
Bake the wings for 25 minutes, or until the chicken is cooked through and the skin begins to brown.
-
While the wings bake, mix the remaining 2 tablespoons of chutney with a splash of soy sauce in a small bowl to make the glaze.
-
Switch the oven setting to Broil and move the rack to about 4 inches from the heat source.
-
Brush the baked wings generously with the chutney-soy glaze.
-
Broil the wings for 1 to 2 minutes, watching closely, until the glaze is bubbly and the skin is crisp and caramelized.
-
Meanwhile, prepare the sauce by combining plain yogurt, seeded and finely chopped cucumber, minced fresh coriander, lemon juice, and salt to taste in a small bowl.
-
Transfer the crispy wings to a serving platter and garnish with fresh coriander sprigs.
-
Serve the wings warm or at room temperature, accompanied by the cool cucumber-yogurt sauce for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 519.2kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 6.8g34%
- Cholesterol 122.6mg41%
- Sodium 197.6mg9%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 0.0g0%
- Sugars 15.0g
- Protein 49.9g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
