Habanero hot wings

Yield: 4 Servings

Measure Ingredient
2 \N Habanero chiles; stems and seeds removed, chopped
3 cloves Garlic; minced
2 tablespoons Lemon or lime juice
¼ cup Vinegar
\N \N Salt, black & white pepper to taste
2 pounds Chicken wings
¼ cup Butter or margarine; melted
1 cup Plain nonfat yogurt
4 cloves Garlic; chopped
2 tablespoons Fresh cilantro; chopped
½ teaspoon Lemon or lime juice
1 dash Salt & black pepper
\N \N Flour tortillas

DIPPING SAUCE

: 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@...

Similar recipes