Spicy Chicken Wings Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
2 tbs vegetable oil 1 tbs chili powder 1 tsp instant minced onion
flakes 1 tsp garlic powder 1/2 tsp salt 1/4 tsp red pepper flakes,
crushed 12 chicken wings, tips removed
Preheat oven to 375 degrees. Combine oil and chili powder on a large
jelly-roll pan. Set in preheated oven for 5 minutes. In a large bowl,
combine onion flakes, garlic powder, salt, and red pepper flakes. Add
chicken wings and toss to coat with the spices. Remove pan from the
oven. Place chicken wings in single layer; turn to coat with chili
oil using tongs or a wide spatula. Bake 1 hour, or until chicken
wings are tender, turning once or twice.
Title: SPICY CHICKEN WITH PEACH CHUTNEY
Categories: Poultry
Yield: 1 Servings
3 lb Cut-up broiler-fryer
-chicken
2 md Onions, chopped (about I
-cup)
1 ts Chicken bouillon granules
1 c Sour cream
2 ts Curry powder
3 c Hot cooked rice
1/2 ts Salt
1/8 ts Ground ginger
1/8 ts Ground cumin
-Chopped fresh parsley
Prepare Peach Chutney. Cut each chicken breast half in half. Arrange
chicken, skin sides up and thickest parts to outside edges, in
rectangular microwavable dish, 11 x 7 X ] V2 inches. Sprinkle with
onions and bouillon granules. Cover with waxed paper and microwave on
high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until
thickest pieces of chicken are done.
Remove chicken to serving dish; keep warm. Pour liquid from
rectangular dish into bowl, skim off fat. Return 1/4 Cup liquid to
rectangular dish. Stir in sour cream, curry powder, salt, ginger and
cumin. Microwave uncovered on medium (50%) 5 to 7 minutes, stirring
every minute, until hot. Spoon sauce over chicken. Sprinkle with
parsley. Serve with chutney and rice. 6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
flakes 1 tsp garlic powder 1/2 tsp salt 1/4 tsp red pepper flakes,
crushed 12 chicken wings, tips removed
Preheat oven to 375 degrees. Combine oil and chili powder on a large
jelly-roll pan. Set in preheated oven for 5 minutes. In a large bowl,
combine onion flakes, garlic powder, salt, and red pepper flakes. Add
chicken wings and toss to coat with the spices. Remove pan from the
oven. Place chicken wings in single layer; turn to coat with chili
oil using tongs or a wide spatula. Bake 1 hour, or until chicken
wings are tender, turning once or twice.
Title: SPICY CHICKEN WITH PEACH CHUTNEY
Categories: Poultry
Yield: 1 Servings
3 lb Cut-up broiler-fryer
-chicken
2 md Onions, chopped (about I
-cup)
1 ts Chicken bouillon granules
1 c Sour cream
2 ts Curry powder
3 c Hot cooked rice
1/2 ts Salt
1/8 ts Ground ginger
1/8 ts Ground cumin
-Chopped fresh parsley
Prepare Peach Chutney. Cut each chicken breast half in half. Arrange
chicken, skin sides up and thickest parts to outside edges, in
rectangular microwavable dish, 11 x 7 X ] V2 inches. Sprinkle with
onions and bouillon granules. Cover with waxed paper and microwave on
high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until
thickest pieces of chicken are done.
Remove chicken to serving dish; keep warm. Pour liquid from
rectangular dish into bowl, skim off fat. Return 1/4 Cup liquid to
rectangular dish. Stir in sour cream, curry powder, salt, ginger and
cumin. Microwave uncovered on medium (50%) 5 to 7 minutes, stirring
every minute, until hot. Spoon sauce over chicken. Sprinkle with
parsley. Serve with chutney and rice. 6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Chicken