Spiced Bat Wings
The sweet savory spice of curry adds a new flavor twist to a party
favorite. Season the chicken ahead of time, then serve hot from the
oven with a chutney dip.
4 teaspoons curry powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 pounds (20 to 24) chicken wing drummettes
3 tablespoons LAND O LAKESŪ Butter, melted
1 cup mango chutney
Place curry powder, ginger, cinnamon and salt in large resealable
plastic food storage bag. Add chicken; seal. Shake bag until chicken
is evenly coated with spices. Refrigerate for at least 3 hours or
Heat oven to 350°F. Arrange chicken on aluminum foil-lined
15x10x1-inch jelly-roll pan. Drizzle with butter. Bake for 30 to 35
minutes or until chicken is golden brown and juices run clear when
pierced with a fork.
Serve chicken with chutney.
TIP: Look for a variety of chutney flavors at the supermarket. Mango
chutney is the most classic, but apple, peach and ginger chutneys
would be equally delicious with the chicken.