2      pounds        Chicken wings (about 10)
   4      tablespoons   Curry powder
   4      tablespoons   Major Grey's chutney -- minced
   2      tablespoons   Fresh lemon juice
     3/4  teaspoon      Salt
     1/8  teaspoon      Cayenne
   1      teaspoon      Soy sauce -- FOR THE SAUCE
   1      cup           Plain yogurt
   5                    Inch-length of seedless
                        Cucumber; seeded -- chop fine
                        (about 1 cup)
     1/3  cup           Minced fresh coriander
                        Coriander sprigs for garnish
   1      teaspoon      Fresh lemon juice -- to taste
Cut off the wing tips, reserving them for another use such as stock if
desired, and halve the wings at the joint. In a bowl stir together the curry
powder, 2 TBSP. of the chutney, the lemon juice, the salt, and the cayenne,
add the wings and toss them to coat them well. Let the wings marinate, covered
and chilled, for at least 4 hours or overnight. In a small bowl stir together
the remaining 2 TBSP. chutney and the soy sauce. Arrange the wings, marinade
discarded, skin > side up, on the oiled rack of a broiler pan and bake them in
a preheated 475~ oven for 25 minutes. Brush the wings with the soy sauce
mixture and broil them under a preheated broiler about 4 inches from the heat
for 1 to 2 minutes, or until they are crisp. Make the sauce: In a small bowl
stir together the yogurt, the cucumber, the minced coriander, the juice and
salt to taste. Transfer the wings to a platter, garnish them with the
coriander sprigs, and serve them warm or at room temperature with the sauce.
Makes about 20 hors d'oeuvres.