CURRY MARINADE CHICKEN WINGS

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Curry Marinade Chicken Wings image

From the files of ...Me! Caution for peanut allergies: recipe calls for peanut oil. Can easily be doubled for 16 wings.

Provided by Oolala

Categories     Lunch/Snacks

Time 35m

Yield 8 wings, 2 serving(s)

Number Of Ingredients 8

1 teaspoon fresh ginger, peeled, minced
1/4 cup peanut oil
1 tablespoon lemon juice
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon Dijon mustard
salt, to taste
8 chicken wings

Steps:

  • Rinse chicken under cold, running water and pat dry in paper towels; set aside.
  • Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
  • Add wings to marinade and turn until evenly coated.
  • Set aside to marinate at least 15 minutes.
  • Preheat oven to 475 degrees.
  • Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.

Nutrition Facts : Calories 692.1, Fat 59.1, SaturatedFat 13.4, Cholesterol 150.9, Sodium 175.1, Carbohydrate 3.1, Fiber 1.3, Sugar 0.3, Protein 36.7

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