After a quick trip to Wenatchee where we scored a pile of beautiful fresh, ripe peaches I came to the realization that they weren't going to stay ripe for very long. We couldn't eat them fast enough singly so I had to look for other options. Usually a lovely pie would ensue but since I am trying to watch my desserts I had to think of something else.
As I gazed at the other contents of my pantry I saw a couple of nice mangos that I'd been saving for smoothies. They screamed to be married to my peaches in one way or the other and because they were mangos it was chutney that popped into my head. Ah Ha! That would use my peaches and keep them around for awhile at the same time.
The chutney recipe was easy to find and easy to make. Now the question was how to combine it with the organic chicken wings that were defrosting on the counter. I decided to make the wings with Indian spices and serve it with some garlic chips.
For the chips I took a homemade flour tortilla and cut it into several triangles. Early in the day I chopped a couple of garlic cloves and then poured about a 1/2 cup of vegetable oil over them in a small bowl. I let it sit all day allowing the garlic to infuse the oil with its flavor. These are so easy to prepare: just heat the garlic oil in a medium sized skillet over medium heat, when the oil is hot place the triangles into the oil, cook until brown, turn over for another second or two until golden and remove to paper towel. Immediately sprinkle with a little bit of garlic salt. Delicious.
For the wings I used the Albers Corn Meal recipe for oven fried chicken except instead of the usual spice suspects I broke into my Indian spices. Cumin, Coriander, Cardoman, Chili Pepper, etc. You should make it to your personal taste so it can be either mild or hot.
INDIAN SPICED CHICKEN WINGS
1 dozen organic chicken wings
2 T butter melted
2 large eggs beaten
2 T milk or water
1/2 cup Albers Yellow Corn Meal
1 1/2 tsp salt
3 teaspoons of your favorite Indian spice mix
Preheat oven to 400 degrees. Spread melted butter in baking dish 13 X9 inches. Combine eggs and milk in medium bowl. Combine corn meal, flour, salt and Indian spice mix in medium bowl. Dip chicken into egg mixture to coat and then dip into corn meal mix until covered. Place in prepared baking dish.
Bake for 45 to 50 minutes until chicken is golden and done. Serve with peach-mango chutney and garlic chips.