Habanero Hot Wings - Cp 8/96 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 each: Habanero chiles, stems and seeds removed, chopped
3 centiliter: Garlic, minced
2 tbsp: Lemon or lime juice,
1/4 cup: Vinegar,
Salt, black & white pepper to taste
2 lbs: Chicken wings,
1/4 cup: Butter or margarine, melted
DIPPING SAUCE
1 cup: Plain nonfat yogurt,
4 centiliter: Garlic, chopped
2 tbsp: Fresh cilantro, chopped
1/2 tsp: Lemon or lime juice,
1 dash: Salt & black pepper,
Flour tortillas,
Directions:
: Prepare the marinade and let it rest overnight in the
refrigerator. Mix the wings with the marinade and let them sit for at
least two hours. : To prepare the dipping sauce, place all
ingredients for the dipping sauce in a blender or food processor and
blend until smooth, about 10 to 20 seconds.
: Spread aluminum foil over a baking sheet and arrange the wings
on it. Brush the wings with the melted butter, being careful not to
rub off the marinade.
Bake in a 375 degree oven for about 40 minutes; for extra crispness
broil for 5 minutes longer. Serve the wings with warmed flour
tortillas and the dipping sauce. Serves 4 to 6. Heat Scale: Hot.
From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff
Pruett. From: Jeff Pruett
Date: 04 Sep 96
Source from luhu.jp
refrigerator. Mix the wings with the marinade and let them sit for at
least two hours. : To prepare the dipping sauce, place all
ingredients for the dipping sauce in a blender or food processor and
blend until smooth, about 10 to 20 seconds.
: Spread aluminum foil over a baking sheet and arrange the wings
on it. Brush the wings with the melted butter, being careful not to
rub off the marinade.
Bake in a 375 degree oven for about 40 minutes; for extra crispness
broil for 5 minutes longer. Serve the wings with warmed flour
tortillas and the dipping sauce. Serves 4 to 6. Heat Scale: Hot.
From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff
Pruett. From: Jeff Pruett
Date: 04 Sep 96
Source from luhu.jp