* 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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