Curry Marinade Chicken Wings

From the files of ...Me! Caution for peanut allergies: recipe calls for peanut oil. Can easily be doubled for 16 wings.

• Ready In: 35 mins
• Serves: 2
• Yields: 8 wings

Ingredients

• 1  teaspoon fresh ginger, peeled, minced
• 1⁄4 cup  peanut oil
• 1  tablespoon lemon juice
• 1  tablespoon curry powder
• 1  teaspoon ground cumin
• 1  teaspoon Dijon mustard
•  salt, to taste
• 8  chicken wings

Directions

1. Rinse chicken under cold, running water and pat dry in paper towels; set aside.
2. Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
3. Add wings to marinade and turn until evenly coated.
4. Set aside to marinate at least 15 minutes.
5. Preheat oven to 475 degrees.
6. Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.