The sweet savory spice of curry adds a new flavor twist to a party favorite.
| 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 LAKES® 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.
Recipe 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.
