Habanero Hot Wings
- 2 Habanero chiles; stems and
- -seeds removed, chopped
- 3 cl Garlic; minced
- 2 tb Lemon or lime juice
- 1/4 c Vinegar
- Salt, black & white pepper
- -to taste
- 2 lb Chicken wings
- 1/4 c Butter or margarine; melted
-------------------------------DIPPING SAUCE-------------------------------
1 c Plain nonfat yogurt
4 cl Garlic; chopped
2 tb Fresh cilantro; chopped
1/2 ts Lemon or lime juice
1 ds Salt & black pepper
Flour tortillas
: Prepare the marinade and let it rest overnight in the refrigerator.
Mix the wings with the marinade and let them sit for at least two hours.
: To prepare the dipping sauce, place all ingredients for the dipping
sauce in a blender or food processor and blend until smooth, about 10 to 20
seconds.
: Spread aluminum foil over a baking sheet and arrange the wings on it.
Brush the wings with the melted butter, being careful not to rub off the
marinade.
Bake in a 375 degree oven for about 40 minutes; for extra crispness broil
for 5 minutes longer. Serve the wings with warmed flour tortillas and the
dipping sauce. Serves 4 to 6. Heat Scale: Hot.
From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff Pruett.
From: Jeff Pruett Date: 04 Sep 96
Posted to MM-Recipes Digest V3 #290
Date: Tue, 22 Oct 1996 18:54:43 -0400
From: BobbieB1@aol.com
1 c Plain nonfat yogurt
4 cl Garlic; chopped
2 tb Fresh cilantro; chopped
1/2 ts Lemon or lime juice
1 ds Salt & black pepper
Flour tortillas
: Prepare the marinade and let it rest overnight in the refrigerator.
Mix the wings with the marinade and let them sit for at least two hours.
: To prepare the dipping sauce, place all ingredients for the dipping
sauce in a blender or food processor and blend until smooth, about 10 to 20
seconds.
: Spread aluminum foil over a baking sheet and arrange the wings on it.
Brush the wings with the melted butter, being careful not to rub off the
marinade.
Bake in a 375 degree oven for about 40 minutes; for extra crispness broil
for 5 minutes longer. Serve the wings with warmed flour tortillas and the
dipping sauce. Serves 4 to 6. Heat Scale: Hot.
From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff Pruett.
From: Jeff Pruett Date: 04 Sep 96
Posted to MM-Recipes Digest V3 #290
Date: Tue, 22 Oct 1996 18:54:43 -0400
From: BobbieB1@aol.com
