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 jalapeño pepper in the Mint Dipping Sauce.
Servings: 25 to 30
Ingredients:
| Nutritional Info | |
| Per each of 30 pieces: about | - |
| cal | 45 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 31 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 2% |
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1/4 cup (50 mL) minced fresh coriander
2 tbsp (25 mL) curry paste
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1-1/2 tsp (7 mL) ground ginger
3/4 tsp (4 mL) each turmeric and ground coriander
1/4 tsp (1 mL) salt
2 lb (1 kg) chicken wings, tips removed
Mint Dipping Sauce
Preparation:
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.
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