Tested till perfect Indian Hot Wings with Mint Dipping Sauce

Indian Hot Wings with Mint Dipping Sauce

Indian spice and soothing mint-yogurt dipping sauce make a delicious pairing.
Mild version: Use mild curry paste and omit jalape?epper in the Mint Dipping Sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 25 to 30 pieces


  • 1/4 cup 1/4cupcoriander leafcoriander leaves, minced
  • 2 tbsp 2tbspcurry paste
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspvegetable oil
  • 1-1/2 tsp 1-1/2tspground ginger
  • 3/4 tsp 3/4tspturmeric
  • 3/4 tsp 3/4tspground coriander
  • 1/4 tsp 1/4tspsalt
  • 2 lb 2lbchicken wingchicken wings, tips removed
  • Mint Dipping Sauce Recipe
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In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt. Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce.

Nutritional Information Per each of 30 pieces: about

cal 45 pro 3g total fat 3g sat. fat 1g
carb 1g fibre 0g chol 10mg sodium 31mg

% RDI:

calcium 1 iron 2 vit A 1 vit C 2
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