Crisp Curry Chicken Wings with Coriander Cucumber Sauce

Pat chicken wings dry with paper towels and arrange on a large plate or tray. Season with salt and cayenne, tossing to coat evenly.

In a small bowl, whisk together curry powder, minced Major Grey's chutney, fresh lemon juice, and soy sauce until a paste forms.

Rub the curry paste mixture over all sides of the chicken wings, working it in so each piece is well coated. Set aside for 10 minutes to allow flavors to penetrate.

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment paper for easy cleanup.

Arrange curry-coated wings in a single layer on the prepared baking sheet, skin-side up, leaving space between pieces for even browning and crisping.

Roast chicken wings in the preheated oven for 30-35 minutes, stirring halfway through, until skin is golden and crispy and meat is cooked through (internal temperature should reach 165°F).

Transfer cooked wings to a serving platter. Serve hot alongside the Coriander Cucumber Sauce for dipping.