Bombay Chicken Wings

  • Yield 6 to 8 servings


2 packages 1-1/4 pound 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 cloves garlic, minced
1/8 teaspoon black pepper
-- Sprigs of cilantro for garnish
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


  1. 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.
  2. 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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