Sunday, October 7, 2012
A very different twist on Buffalo Wings. Serve with cool cucumber raita.
2 lbs chicken wings
4 T red curry powder
2 T lemon juice
1 t cayenne pepper
4 T mango or Major Grey chutney*
1 t low sodium soy sauce
1 T hot sauce
Remove wing tips and separate wings into drums and flaps. Whisk together the curry, lemon juice, cayenne and half the chutney in a small bowl. Marinate the wing pieces in this mixture for at least 4 hours.
Preheat oven to 475F. Line a broiler pan with foil and place a broiler safe rack inside the pan. Arrange the chicken wings on the rack and roast for about 25 minutes until chicken is done. Remove pan and change oven setting to broil.
Mix the chutney, soy sauce and hot sauce in a small bowl. Brush half of this mixture over the cooked chicken and place 4" under the broiler for 1-2 minutes. Flip each wing piece over and brush on the remaining sauce. Broil 2-3 minutes longer or until chicken is crisp.
About 16 wing pieces; 110mg sodium per piece
*The commercial brand chutney is the largest source of sodium in this recipe, much higher than the chicken, which is the next largest contributor. Next time we make this, we are going to make our own chutney from scratch to greatly reduce the sodium content. We'll update this recipe with new instructions once we come up with an lower sodium alternative.