Try these spiced chicken wings with yogurt and tangy rhubarb chutney dipping sauce. A flavorful appetizer recipe with a delicious balance of sweet and savory.
Spiced Chicken Wings with Yogurt Dipping Sauce and Rhubarb Chutney Ingredients
10 chicken wings, tips removed, cut into 20 pieces
2 tsp salt, 1 tsp black pepper
1 cup all purpose flour
2 TBS Vegetable Oil
2 TBS butter
1 cup plain Greek yoghurt
3 TBS Tait Farm Foods rhubarb chutney
Juice of ½ Lemon
½ tsp J.Q. Dickinson Heirloom finishing salt
1 TBS Hoff & Pepper hot sauce
Spiced Chicken Wings with Yogurt Dipping Sauce and Rhubarb Chutney Ingredients
1. Rinse and dry wing pieces.
2. Toss in a bowl with the salt & pepper seasoning so all are evenly coated.
3. Preheat oven to 425 degrees
4. Put flour on a plate and lightly coat each wing piece. Shake off excess.
5. Heat oil and butter over medium high heat in a heavy skillet.
6. Brown each wing piece, in batches, on both sides. Move to a baking sheet.
7. Finish cooking in the oven for 10-12 minutes, until cooked through.
8. Place all sauce ingredients in the bowl of a food processor.
9. Pulse until mixed well and large pieces of the chutney are chopped. Serve with hot wings.
Serves 4 as an appetizer
