Crisp Curry Chicken Wings with Coriander Cucumber Sauce

Crisp Curry Chicken Wings with Coriander Cucumber Sauce Recipe from England

Region / culture: England | Preparation time: overnight | Cooking time: 25 minutes | Servings: 4

Introduction

Crisp Curry Chicken Wings with Coriander Cucumber Sauce is a flavorful and delicious dish that combines the bold flavors of curry with the freshness of cucumber and coriander. This recipe is perfect for a casual dinner or a party appetizer.

History

The origins of this recipe can be traced back to Indian cuisine, where curry is a staple ingredient in many dishes. The combination of curry powder, chutney, and lemon juice creates a unique and tangy flavor profile that is sure to impress your guests.

Ingredients

2 lb (907 g) chicken wings (about 10)
4 tbsp curry powder
4 tbsp Major Grey's chutney, minced
2 tbsp fresh lemon juice
0.75 tsp salt
0.13 tsp cayenne
1 tsp soy sauce

Sauce

1 cup plain yogurt
1 cup finely chopped seedless cucumber (about 5 inches in length)
0.33 cup minced fresh coriander plus coriander sprigs for garnish
1 tsp fresh lemon juice, or to taste

How to prepare

Cut 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 tbsp of chutney, lemon juice, salt, and cayenne. Add the wings and toss them to coat them well.
Let the wings marinate, covered and chilled, for at least 4 hours or overnight.
In a small bowl, stir together the remaining 2 tbsp chutney and soy sauce.
Arrange the wings, discarding the marinade, skin side up, on the oil rack of a broiler pan and bake them in a preheated oven at 475°F (246°C) 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.

Sauce

In a small bowl, stir together the yogurt, cucumber, minced coriander, lemon juice, and salt to taste.
Transfer the wings to a platter, garnish them with coriander sprigs, and serve them warm or at room temperature with the sauce.

Variations

For a spicier version, add more cayenne pepper to the marinade.
Substitute the chicken wings with chicken drumsticks or thighs for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to marinate the chicken wings for at least 4 hours to allow the flavors to fully develop.

- Broiling the wings at a high temperature helps to crisp up the skin and lock in the flavors.

- Serve the wings with the coriander cucumber sauce on the side for a refreshing and creamy contrast to the spicy wings.

Serving Suggestions

Serve the Crisp Curry Chicken Wings with Coriander Cucumber Sauce as a main dish with rice or as an appetizer with a side of naan bread.

Cooking Techniques

The key cooking techniques for this recipe include marinating, baking, and broiling to achieve crispy and flavorful chicken wings.

Ingredient Substitutions

If you don't have Major Grey's chutney, you can substitute with any other fruit chutney or mango puree.

- Greek yogurt can be used instead of plain yogurt for a thicker and creamier sauce.

Make Ahead Tips

You can marinate the chicken wings ahead of time and store them in the refrigerator until ready to bake and broil.

Presentation Ideas

Arrange the Crisp Curry Chicken Wings on a platter and garnish with fresh coriander sprigs for a pop of color and freshness.

Pairing Recommendations

Serve the Crisp Curry Chicken Wings with a side of basmati rice and a cucumber salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Crisp Curry Chicken Wings with Coriander Cucumber Sauce contains approximately 300 calories.

Carbohydrates

Each serving of Crisp Curry Chicken Wings with Coriander Cucumber Sauce contains approximately 10 grams of carbohydrates.

Fats

Each serving of Crisp Curry Chicken Wings with Coriander Cucumber Sauce contains approximately 15 grams of fats.

Proteins

Each serving of Crisp Curry Chicken Wings with Coriander Cucumber Sauce contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is rich in vitamin C from the lemon juice and coriander, as well as calcium and probiotics from the yogurt in the sauce.

Alergens

This recipe contains soy and dairy in the form of soy sauce and yogurt, so it may not be suitable for those with allergies to these ingredients.

Summary

Crisp Curry Chicken Wings with Coriander Cucumber Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Crisp Curry Chicken Wings with Coriander Cucumber Sauce is a delicious and flavorful dish that is perfect for any occasion. With a balance of spices, tangy chutney, and creamy yogurt sauce, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Crisp Curry Chicken Wings with Coriander Cucumber Sauce. It was a warm summer day, and I was visiting my dear friend Martha, who had just returned from a trip to India. She had brought back with her a plethora of spices and cooking techniques that she was eager to share with me.

As we sat in her cozy kitchen, sipping on steaming cups of chai tea, Martha pulled out a worn and stained recipe card from her drawer. Her eyes sparkled with anticipation as she handed it to me, saying, "You must try this recipe, my dear. It's a family favorite, passed down through generations in my husband's family. I know you will love it."

I eagerly scanned the ingredients listed on the card - curry powder, garlic, ginger, coriander, cumin, yogurt, and of course, chicken wings. The combination of flavors sounded absolutely divine, and I couldn't wait to get started.

Martha patiently guided me through the steps of preparing the marinade for the chicken wings. We mixed the spices with yogurt, garlic, and ginger until a fragrant paste formed. The chicken wings were then coated in the marinade and left to rest in the refrigerator for a few hours, allowing the flavors to meld together.

As the chicken wings marinated, Martha showed me how to make the coriander cucumber sauce. Fresh cucumbers were diced and mixed with chopped coriander, lemon juice, and a touch of yogurt. The sauce was light and refreshing, the perfect complement to the bold flavors of the curry chicken wings.

Finally, it was time to cook the chicken wings. We preheated the oven and placed the marinated wings on a baking sheet, allowing them to roast until they were golden brown and crispy. The tantalizing aroma filled the kitchen, making my stomach growl in anticipation.

When the chicken wings were finally done, Martha and I sat down to enjoy our meal. The first bite was a symphony of flavors - the savory, spicy curry coating the crispy wings, and the cool, tangy cucumber sauce providing a refreshing contrast. It was truly a match made in culinary heaven.

After that day, the recipe for Crisp Curry Chicken Wings with Coriander Cucumber Sauce became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I prepared it, I thought of Martha and the special bond we shared over our love of food and cooking.

Years have passed since that fateful summer day, but the memory of learning to make this recipe with Martha still brings a smile to my face. It's a reminder of the joy that can be found in sharing meals with loved ones, and the power of food to create lasting memories. I am forever grateful to Martha for introducing me to this delicious dish, and for the friendship that blossomed over our shared love of cooking.