Tandoori Wings

Remove tips of chicken wings and save for stock; cut wings in half at joint.

Sauce: In large bowl, whisk together vegetable oil, garlic, curry paste, lime juice and salt ; add chicken wings and toss to coat. (Make- ahead: Cover and refrigerate for up to 24 hours.)

Place wings on rimmed greased foil-lined baking sheet. Bake in 500°F (260°C) oven, or broil in centre of oven, turning once, until juices run clear when chicken is pierced, 20 to 25 minutes.

Additional information :

Variations
Hoisin Orange Wings: Omit sauce. Substitute 1/4 cup (50 mL) soy sauce; 2 tbsp (25 mL) hoisin sauce; 2 cloves garlic, minced; and 1 tsp (5 mL) each grated orange rind and sesame seeds. Bake as directed.

Crispy Italian Wings: Omit sauce. In shallow dish, mix together 1 cup (250 mL) fine fresh bread crumbs; 1/4 cup (50 mL) grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp (5 mL) dried oregano; and 1/4 tsp (1 mL) each salt and pepper. In another shallow dish, beat 1 egg with 2 tbsp (25 mL) water. Dip wings into egg mixture; roll in bread crumb mixture to coat. Bake as directed.

Source : Canadian Living Magazine: October 2001