Ingredients
1/4 cup plain Greek yogurt1/4 cup mango chutney2 tablespoons curry paste2 tablespoons lemon juice2 garlic cloves, minced12 chicken wings (about 3 pounds), wing tips removed if desiredSAUCE:3/4 cup plain Greek yogurt1/2 cup finely chopped peeled English cucumber3 tablespoons minced fresh cilantro1 teaspoon lemon juice1 garlic clove, minced1/4 teaspoon salt
Preparation
In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight.
In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour.
Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.
