Habanero hot wings - cp 8/96

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

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