tablespoons all-purpose flour
teaspoons hot Madras curry powder
pounds chicken wingettes and drumettes
tablespoons red hot sauce, preferably Frank's Red Hot
tablespoons unsalted butter, melted
tablespoons Major Grey Chutney
Preheat the oven to 500 degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and curry powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. 2 In a bowl, whisk the hot sauce with the butter and chutney. Add the chicken wings and toss. Sprinkle with the chopped pistachios and serve.