CURRIED HOT WINGS

Makes 24 wings

Curry powder is a classic spice of India, generally composed of ground coriander, nutmeg, ginger, cumin, pepper, and chiles. Mild to fiery hot, curry blends are as numerous as cooks. Curry is actually quite common in southern cooking due to the seaports of Charleston and Savannah.

The yogurt dipping sauce cools the spicy bite of the curry powder. The chopped mango is a crisp and sweet addition to the sauce. To choose a mango in the market, look for firm fruit that gives slightly and has a fragrant, floral scent. Don’t buy soft or bruised fruit. The seedpod is long and oval. If you rest the mango on the counter, the weight of the seedpod will tilt the mango so the pod rests horizontally. Simply use this as a guide and cut to either side of the pod.

24 chicken wings

1 teaspoon Madras or standard curry powder

½ teaspoon ground turmeric

¼ teaspoon cayenne (or to taste)

2 tablespoons soy sauce

2 tablespoons canola oil

2 plus 1 tablespoon minced scallions

2 to 3 hot green chiles, very finely chopped

2 garlic cloves, finely chopped

Coarse salt and freshly ground black pepper

½ cup plain yogurt

¼ cup chopped mango

1 tablespoon chopped fresh cilantro

¼ teaspoon hot sauce (or to taste)

Sprigs of cilantro for garnish

• In a large bowl combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, 2 tablespoons scallions, chiles, garlic, and salt and pepper to taste. Toss to coat. Cover and refrigerate to marinate for at least 1 hour.

• Meanwhile combine the yogurt, mango, cilantro, the remaining 1 tablespoon scallions, and hot sauce. Season with salt and pepper.

• Preheat the oven to 350°F. Transfer the wings to a baking sheet. Bake until a deep golden brown, about 25 minutes. Serve immediately with the yogurt dipping sauce and garnish with the cilantro sprigs.

[ SEE PHOTO ON PAGE XIV ]