July 29: National Chicken Wing Day & National Lasagna Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jackson Street Baked Hot Wings
Categories: Poultry, Herbs, Chilies, Citrus
Yield: 40 servings
20 Whole chicken wings; tips
- removed, divided at the
- joint
4 tb Chinese 5-spice powder
1 ts Cayenne pepper
2 ts Kosher salt
MMMMM-------------------------WING SAUCE------------------------------
6 tb Salted butter
6 tb Thai red curry paste
2 tb Sambal olek
3 tb Brown sugar
MMMMM----------------CILANTRO-LIME DIPPING SAUCE---------------------
1 c Mayonnaise
1 bn Cilantro
2 Limes; juiced
1 ts Salt
FOR THE WINGS: Rub the spice mixture into the wing
pieces until there is no powder left in the bottom of
your bowl. Cover and refrigerate for 1 hour, up to
overnight.
Set your oven @ 400ºF/205ºC and spray 2 sheet pans with
baking spray.
Line your wings skin side down on the trays, leaving
space between them so they don’t steam.
Cook in the middle of the oven for 25 minutes or until
the bottoms are crispy and the fat begins to render in
the pan.
Flip them over, turn the oven up to 425 degrees and
continue to cook for another 20-25 minutes until
thoroughly cooked and crispy all over. Watch them
closely (every 5 minutes) as there will be a lot of fat
in the pan and it can burn.
FOR THE WING SAUCE: Bring sauce ingredients to a simmer
in a small sauce pan on the stovetop while your wings
are baking.
When your wings are finished cooking immediately put
them into a clean big bowl and drizzle sauce over them
and toss to ensure a thin, even coating.
FOR CILANTRO-LIME DIPPING SAUCE: Put all ingredients
into the bowl of a food processor and pulse to combine.
Cover and refrigerate for up to 48 hours.
RECIPE FROM:
https://www.foodrepublic.com
Uncle Dirty Dave's Archives
MMMMM
... Tomato paste: what you use to fix broken tomatoes.
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