Crispy Curry Chicken Wings With

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.