4th meal,  appetizers + hors d'oeuvres,  Asian fare,  gluten free,  party food + snacks,  poultry

Curried Chicken Wings + Mango Chutney-Yogurt Dipping Sauce

Does anyone out there in Bloglandia remember when chicken wings were practically free at the grocery store?  I mean, back in the day. Prior to their popularity, prior to their ubiquity. Before they became the uber-staple on sports bar menus worldwide (right below the uber-staple nachos).

Seriously, if you didn’t know it, once upon a time, chicken wings weren’t “a thing” on a menu. They were scoffed at. They were looked down upon. They had no street cred, per se. After all, wings are merely skin and bones.

But wait…isn’t that actually part of their allure?  There is the bone that is full of flavorful marrow and insulates that wing meat, thereby keeping it moist by slowing down the cooking a bit. And then there is the skin which crisps up like a piece of chickeny-bacon. And then there is the fact that chicken wings are little dipping handles to hold while you drench your moist, crispy chickeny-bacon batons with whatever succulent sauces accompany said wings. You don’t even need a freakin’ fork to eat these things!  How brilliant!

So here’s some brilliance for you–Indian-spiced wings + a delicious mango chutney-yogurt dipping sauce. The pungent curry in the marinade is calmed by the yogurt, complemented by tangy mango chutney. Yummmmm.

Once you finish licking your Indian-spiced chickeny-bacon fingers, you can thank me.

These curried wings pair well with a big bottle of a slightly hoppy pale lager such as Taj.



If you make these wings, I’d love to hear all about it!  Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!

Curried Chicken Wings + Mango Chutney-Yogurt Dipping Sauce

for the wings:
  • 2 pounds chicken wing drummettes (or flats, if you prefer)
  • 1 teaspoon Madras curry powder
  • ½  teaspoon ground turmeric
  • ¼  teaspoon cayenne pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 2 to 3 jalapeños, cored, seeded, and very finely chopped, plus more for garnish
  • 2 cloves garlic, very finely chopped
  • freshly ground S&P
for the dipping sauce:
  • ½ cup plain Greek-style yogurt
  • 3 tablespoons prepared hot mango chutney (or use mild, depending on your preference of heat)
  • ½ teaspoon fresh lemon juice
  • freshly ground S&P
  • cilantro sprigs, for garnish

1. In a large bowl, combine all the ingredients listed under the wings. Toss to coat. Cover and refrigerate for 1 hour.

2. While the wings are marinating, combine the yogurt, chutney, and lemon juice. Season with salt and pepper. Cover and refrigerate until serving.

3. Remove the marinated wings from the refrigerator and allow to come to room temperature.

4. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil. Spray the wire rack with cooking spray for easy cleanup.

5. Place the wings on the prepared rack, spacing them out as much as possible. Roast for 18-20 minutes. Flip the wings and roast for 18-20 more minutes, until the wings are deep brown and the juices run clear. After 36-40 minutes of roasting, turn the oven to broil for about 3-5 more minutes to give the wings a little char.

6. Taste the yogurt dipping sauce and adjust for seasoning with S&P. Garnish with cilantro, serving the wings hot with dipping sauce on the side.

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