* Crossposted from: [MME] Gourmet
 
MM: Hot Chicken Wings 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Hot Chicken Wings 
 Categories: Cajun, Appetizers, Chicken 
      Yield: 6 Servings 
  
  2 1/2 lb Chicken wings 
      6 oz Hot sauce or Tabasco 
      1 x  Oil for frying (optional) 
    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. 
  
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MM: Creole Chicken Wings with Peach Mustard Sauce 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Creole Chicken Wings with Peach Mustard Sauce 
 Categories: Chicken, Appetizers, Fruits 
      Yield: 4 Servings 
  
      3 lb Chicken Wings 
      4    Cloves Garlic, Minced 
      2 ts Dry Mustard 
      2 ts Paprika 
      1 ts Dried Thyme 
      1 ts Granulated Sugar 
      1 ts Cayenne Pepper 
    1/2 ts Salt 
    1/2 ts Black Pepper 
    1/4 c  Lemon Juice 
 
--------------------PEACH MUSTARD SAUCE-------------------- 
    1/2 c  Peach Jam 
      1 tb Dijon Mustard 
      2 ts Pimiento, diced 
      1 ts Cider Vinegar 
  
  Cut tips off wings; reserve for stock. In small bowl, 
  stir together garlic, mustard, paprika, thyme, sugar, 
  cayenne, salt and black pepper; blend in lemon juice 
  to make paste. 
   
  Using pastry brush, brush paste over wings. Arrange 
  wings, meaty side down, on lightly greased foil-lined 
  baking sheets. Let stand for 30 minutes at room 
  temperature. 
   
  Bake in 475F oven for 15 minutes; turn wings over and 
  bake for 15 to 20 minutes or until brown, crisp and no 
  longer pink inside. 
   
  Peach Mustard Sauce: 
   
  In saucepan, melt jam over low heat; stir in mustard, 
  pimiento and vinegar. Serve separately for dipping. 
   
  (Makes 4 main-course or 8 appetizer servings) 
   
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... Sincerely yours Gigi
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