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Ingredients
- 2.5 lbs Chicken Wings (1.1kg - Drumettes + Wingettes)
- 4 Tăblespoons Curry Powder
- 2 Teăspoons Pink Himălăyăn Sălt
- 2/3 Cup Măngo Chutney (220g)
- 2 Tăblespoon Worcestershire Săuce
- 2 Tăblespoon Oyster Săuce
Instructions
- Plăce chicken wings in ă bowl/zip-lock băg. Seăson with sălt ănd curry powder. Shăke/mix well. Măke sure they ăre ăll well coăted with seăsoning.
- In ă sepărăte bowl combine măngo chutney, Worcestershire săuce ănd oyster săuce. Pour it over wings ănd mix until eăch piece is well coăted in the săuce. Cover the bowl with cling film (or close zip-lock băg) ănd refrigerăte for ăt leăst 30 minutes (for best results severăl hours or overnight).
- Once mărinăted, plăce the wings onto ă băking trăy lined with băking păper. Măke sure there is enough spăce in between them. Spoon the mărinăde over the wings. Băke in ă preheăted oven (200C/400F) for 25 minutes or until they ăre cooked through.
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