Yogurt Curried Chicken Wings



	Yogurt Curried Chicken Wings appetizers, poultry, herbs 1 tablespoon plus 1 tsp peanut oil 2 tablespoon mild or hot curry powder 2 teaspoon ground cumin 1 teaspoon ground red pepper 2 teaspoon dried oregano leaves 1 teaspoon ground coriander seed 1 teaspoon gound cardamom 1 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup plain nonfat yogurt 1 tablespoon plus 1 ts. honey 2 lb 4 oz roaster chicken-wing 1 drumsticks, skinned In small skillet, heat oil; add curry powder, cumin, oregano, coriander, cardamom, ginger, salt, black pepper and ground red peppe. Cook over low heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small bowl; with wire whisk, stir in yogurt and honey. Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken. Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6 hours or overnight, turning ag occasionally. Preheat oven to 45oF. Line large baking sheet with foil; spray with non-stick cooking spray. With tongs, arrange chicken in a single layer on prepared baking sheet. Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until chicken is cooked through and golden brown. EACH SERVING PROVIDES: 1/4 milk; 1 fat, 3 proteins; 20 optional calories PER SERVING: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber