Bombay Chicken Wings

  • Yield: 6 to 8 servings


2packages 1-1/4 pound chicken wing drummettes (24 pieces)
1teaspoon curry powder
1/2teaspoon ground turmeric
2tablespoons soy sauce
2tablespoons vegetable oil
2tablespoons green onion, minced
2cloves cloves garlic, minced
1/8teaspoon black pepper
-- Sprigs of cilantro for garnish
Yogurt Chutney Dipping Sauce
1/2cup plain yogurt
3tablespoons mango, finely chopped
1tablespoon cilantro, minced
1tablespoon green onion, minced
1/4teaspoon hot sauce
1/8teaspoon 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.