Yield: 4 Servings
Measure | Ingredient |
---|---|
2 eaches | 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 |
\N \N | Date: 04 Sep 96 |
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