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Crispy Curry Chicken Wings with Cucumber Cilantro Sauce

Crispy Curry Chicken Wings with Cucumber Cilantro Sauce


  • 2 pounds chicken wings about 10
  • 4 tablespoons curry powder
  • 4 tablespoons Major Grey's chutney minced
  • 2 tablspoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 teaspoon soy sauce
  • 1 cup plain yogurt
  • a 5-inch length of seedless cucumber seeded and chopped fine (about 1 cup)
  • 1/3 cup minced fresh cilantro sprigs for garnish
  • 1 t


  • 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