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echo: intercook
to: INGO ENGEL
from: STEVE HAISHA
date: 1997-01-21 15:41:00
subject: CR Chicken Wings 18/21

* 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: Chicken Wings with Pineapple Sauce
 Categories: Appetizers, Snacks, Chicken, Wings
      Yield: 1 servings
MMMMM-----------------------CHICKEN WINGS----------------------------
      3 tb Cider vinegar
      2 tb Soy sauce
    1/3 c  Reserved pineapple juice
      2 tb Vegetable oil
      2 ts Horseradish
      1 ts Minced garlic
  2 1/2 lb Chicken wings, cut-up,
           -(reserve tips for
           -use in soups)
MMMMM---------------------------SAUCE--------------------------------
      8 oz (2 cn) crushed pineapple,
           -drained, reserve juice
           -for marinade
    1/2 c  Honey
      1 tb Cornstarch
  In large bowl, stir together all marinade ingredients and cut-up
  chicken wings. Marinate at least 1 hour. Heat oven to 425~. Place
  chicken wings and marinade on 15X10X1" jelly roll pan. Bake, stirring
  occasionally, 50-60 minutes, or until browned and fork tender. In
  saucepan, combine all sauce ingredients. Cook over medium high heat,
  stirring occasionally, until slightly thickened and heated through
  (3-5 minutes). Source: Land O Lakes Treasury of Country Recipes
  Carolyn Shaw's Collection 11-1-94 From: Carolyn Shaw
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Kansas City Chiefs Chicken Wings
 Categories: Chicken, Wings, Blue-chez
      Yield: 8 servings
MMMMM-----------------------DIPPING SAUCE----------------------------
      4 oz Roquefort or other blue
           -cheese
    1/2 c  Nonfat plain yogurt
    1/2 c  Reduced-calorie mayonnaise
MMMMM-------------------------GARNISHES------------------------------
      4 lg Celery stalks, trimmed
      4 lg Carrots, peeled and trimmed
MMMMM-----------------CHICKEN WINGS AND MARINADE----------------------
      4 lb Chicken wings (about 24),
           -rinsed and patted dry
      2 tb Peanut oil
      2 ts Tabasco sauce, or more
           -for spicier wings
      1 ts Paprika
           Salt to taste
  Buffalo chicken wings - also known here as K.C. Chiefs Chicken Wings -
  originated at a bar in Buffalo, NY, and have become a well-loved
  staple of the culinary snacking scene, especially at game time or the
  renowned Happy Hour at the local bar.
  Straying from the usual preparation, I've lightened this recipe,
  using a lot less oil than is usually called for. You can add more or
  less Tabasco sauce, according to your own taste. The typical blue
  cheese dipping sauce is lightened with nonfat yogurt, and it's hard
  to stop eating once the carrot and celery sticks come out.
  1. Place the cheese, yogurt and mayonnaise in a bowl and mix together,
  mashing the cheese well with the back of a spoon to make a dipping
  sauce. Remove to a serving bowl and refrigerate until time to serve.
  2. Cut the celery and carrots into long, thin sticks. Reserve. 3.
  Preheat oven to 450'F. 4. Separate the chicken wings at the joint
  with a sharp knife so that you have sections resembling a drumstick
  and a thigh. Place the wing pieces in a large bowl with the oil,
  Tabasco sauce, paprika and salt. Toss well. (See note below on
  preparation in advance.) 5. Place the wings on a baking sheet and
  bake for about 20 minutes or until they are browned and cooked
  through, shaking the pan once or twice. 6. To serve, arrange the
  wings on a decorative platter and serve with the dipping sauce and
  vegetables alongside.
  Per serving (three wings with sauce): 408 calories, 30 grams fat, 90
  milligrams cholesterol.
  NOTE: When preparing the wings, cut off the tips and reserve for
  another use, such as making chicken broth. For deeper flavor, prepare
  the wings a day in advance, cover and marinate overnight in the
  fridge. To keep celery and carrot sticks crisp if prepared a day
  ahead, refrigerate, covered, in a container filled with water and
  place on the shelf closest to the crisper drawers. The dipping sauce
  also can be made a day in advance.
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
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