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 overnight.

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.