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Bombay Chicken Wings with Yogurt Chutney Dipping Sauce

2 (1 1/4 pound) packages chicken wing drummettes (24 pieces)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons green onion, minced
2 cloves garlic, minced
1/8 teaspoon black pepper
Sprigs of cilantro for garnish

1. In large bowl, mix all ingredients except chicken wings and cilantro to make marinade. Add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour.
2. Prepare Yogurt Chutney Dipping Sauce (recipe follows).
3. Preheat oven to 350°F (175°C).
4. Drain chicken wings; place in single layer on jelly roll pan.
5. Bake 25 minutes until golden brown.
6. Arrange on platter surrounding a bowl of Yogurt Chutney Dipping Sauce. Garnish with cilantro sprigs and serve.

Makes 6 to 8 servings or 24 appetizers.

Yogurt Chutney Dipping Sauce:
1/2 cup plain yogurt
3 tablespoons mango, finely chopped
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1/4 teaspoon hot sauce
1/8 teaspoon salt

1. In medium bowl combine all ingredients; cover and refrigerate until needed.

Nutritional Analysis not available.

Recipe provided courtesy of the National Chicken Council. Used with permission.