Try this Crisp Curry Chicken Wings with Coriander Cucumber Sauce recipe, or contribute your own.
Suggest a better descriptionCut 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. Yield: 20 hors doeuvres Recipe by: COOKING LIVE SHOW #CL9206
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Serving Size: 1 Serving (1091g) | ||
Recipe Makes: 1 | ||
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Calories: 2118 | ||
Calories from Fat: 1316 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.3g | 195 % | |
Saturated Fat 41.6g | 208 % | |
Monounsaturated Fat 57.9g | ||
Polyunsanturated Fat 30.8g | ||
Cholesterol 697.3mg | 215 % | |
Sodium 832.2mg | 29 % | |
Potassium 1962.5mg | 52 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 16.8g | ||
Protein 172.6g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2118
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