* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in HOME_COOKING
* Crossposted in INTERCOOK
* Crossposted in RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Buffalo Wings Oriental
 Categories: Chicken, Wings
      Yield: 3 servings
  2 1/2 lb Chicken wings
      2    Garlic cloves - minced
    1/4 c  Soya sauce
    1/2 c  Honey
    1/4 c  Sherry
      2 ts Vinegar
      1 tb Sesame oil
    1/4 c  Chili ginger sauce
      2 tb Sesame seeds
           Oil - for deep frying
  In a large bowl mix together garlic, soya sauce, honey, sherry,
  vinegar, sesame oil and chili ginger sauce.  Add wings, stir and
  marinate for 1 hour at room temperature.
  Preheat broiler, making sure the top rack is 6 inches from the
  broiler. Place wings on broiler pan and broil 6 minutes.  Remove
  wings from oven and turn pieces over.  Baste with remaining marinade
  and sprinkle sesame seeds on top of wings.  Broil for an additional 6
  minutes. Serve.
    Calories     per serving:             Number of Servings:   2
    Fat grams    per serving:              Approx. Cook Time:   :12
    Cholesterol  per serving:                          Marks:   E
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Barbecue Buffalo Wings
 Categories: Chicken, Wings
      Yield: 3 servings
  2 1/2 lb Chicken wings
           BBQ SAUCE
    1/2 c  Ketchup
    1/4 c  Lemon Juice
    1/2 c  Water
      1 tb Brown sugar
      2 tb Dijon mustard
      2 tb Oil
      1 ts Salt
      2 tb Worcestershire sauce
      2 ts Louisiana hot sauce
    1/4 ts Cumin
    1/2 ts Chili powder
      1 ts Black pepper
      2    Garlic cloves - minced
           Oil - for deep frying
  In a large heavy saucepan, mix together BBQ sauce ingredients. Bring
  to a boil, then reduce heat and simmer for 15 minutes.
  In a frypan or wok, heat oil to 375F (190 C).  Deep fry a few wings
  at a time, until they are cooked through, about 10-15 minutes.
  Drain fried wings on absorbent towel.  when all the wings are cooked,
  place them in the simmering BBQ sauce.  Stir to coat and serve.
    Makes 2 to 4 servings.
    Calories     per serving:             Number of Servings:   2
    Fat grams    per serving:              Approx. Cook Time:   :30
    Cholesterol  per serving:                          Marks:   E
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in HOME_COOKING
* Crossposted in INTERCOOK
* Crossposted in RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Jamaican Hot Wings
 Categories: Appetizers, Chicken, Wings
      Yield: 10 servings
      1 lb Butter
      8 oz Jamaican Jerk Spice
    1/2 oz Tabasco Sauce
      8 oz Tomato Juice
      8 oz Un bleached Flour
      5 lb Chicken Wings; Or Drumettes,
           -Fresh Not Frozen
           Oil For Frying
  NOTE:
  Jamaican jerk spice may be found in specialty food stores.
  Melt the butter in a 2-quart sauce pot over low heat. Add the jerk
  spice, Tabasco sauce, and tomato juice. Blend well and set aside.
  Rinse the wings under cold running water and pat dry with paper
  towels. Dust the wing with the flour and deep fry in a heavy pot or
  skillet in about 2-inches of hot oil until done. Place the cooked
  wings in the sauce mixture and allow to marinate just a few minutes.
  Drain off any excess liquid. Serve immediately.
  Makes 40 to 50 Wings
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Rosemary Chicken Wings
 Categories: Appetizers, Chicken, Wings
      Yield: 6 servings
      2 tb Olive oil
      2 tb Butter
      2 tb Finely chopped shallots
      2 ts Dried rosemary
    1/2 c  Lemonade
      1 ts Black pepper
      1 ts Salt
     12    Chicken wings
   Preheat oven to 425 degrees. In a small saucepan, heat oil and
  butter over medium heat. Add shallots and rosemary and cook 2 to 3
  minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to
  8 minutes or until slightly reduced and syrupy. Cool slightly.
   Meanwhile, cut chicken wings into three pieces, discarding wing-tip
  joint. Place wings in shallow pan and coat well with sauce. Bake in
  oven until skin is golden brown, about 30 minutes. Serve with rice or
  as hors d'oeuvre. Makes 20 to 24 pieces.
  From Sallie Austin
  ~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
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