* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in HOME_COOKING
* Crossposted in INTERCOOK
* Crossposted in RECIPES
Hello Ingo!
Friday January 17 1997 16:31, Ingo Engel wrote to All:
 IE> I'm looking for some special recipes. For sparribs, chickenwings, fried
 IE> onionrings included gravy, (honymustardgravy) and somthing ells.
        Well, I can't help you with the other ones, But here are a few for 
the chicken wings ... Hope they help out.
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Hot Chicken Wings
 Categories: Chicken, Wings
      Yield: 6 servings
  2 1/2 lb Chicken wings
           Oil for frying (optional)
      6 oz Hot sauce or Tabasco
    1/2 c  Melted butter
  Cut the chicken wings in two at the joints.  In a large frying pan or
  skillet; heat to 360F enough oil (or shortening) to cover the chicken
  wings.  Add the wings and fry until crisp, about 12-15 minutes. To
  bake, preheat the oven to 450F.  Spread the chicken wings out on a
  baking sheet in one layer and bake 45 minutes. To make the sauce,
  combine the Hot Sauce or Tabasco and melted butter and blend
  thoroughly. As soon as the chicken wings are cooked, douse with the
  sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New
  Southern Cooking" Nathalie says, "These little wings make a good meal
  for two or are a great appetizer. Up North, they are called Buffalo
  wings and are served with celery and blue-cheese dressing. The little
  wing tips should be trimmed off to make neater pieces. But I cook
  them along with the wings and save them for myself. I call them the
  "cook's treat." You may fry or bake the wings, depending on dietary
  considerations.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Buffalo Wings
 Categories: Chicken, Appetizers, Wings, Blue-chez
      Yield: 4 to 8
     20    Chicken wings
      6 oz Crystal's Louisiana's
           -Hot Sauce
      2 oz (1/2 stick) butter
           Blue Cheese Dressing
           Celery sticks
  Cut chicken wings into three sections at joints. Put the tips into
  your stock pot or throw away. Blot the other sections on paper towels
  to dry. Deep fry in hot peanut oil (375) until crisp, remove and
  drain on rack.
  After all of the wings are fried and drained, melt the butter in large
  frying pan and stir in hot sauce. After sauce is well blended, add the
  cooked wings and toss to cover well.
  Serve with blue cheese dressing for dipping, and celery sticks to
  cleanse palet (because these things are HOT).
  Goes very well with Alfredo Noodles.
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
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