Yield: 48 pieces
Measure | Ingredient |
---|---|
4 pounds | Chicken Wings, about 24 |
¼ cup | Wine Vinegar |
\N \N | Salt |
3 tablespoons | Curry Powder |
1 teaspoon | Ground Cumin |
½ teaspoon | Ground Cinnamon |
¼ cup | Oil |
Remove wing tips and discard. Cut wings at joint into 2 pieces. In large bowl combine vinegar, 1 Tbsp. salt, curry powder, cumin, cinnamon and the oil. Add wings and toss to coat. Refrigerate over night. Heat oven to 400 degrees. Put wings in a single layer ina shallow pan. Roast until browned, turning the wings once, about 30 minutes.
Per piece: Calories 53, Protein 4g, Fat 4g, Sodium 149mg, Carbohydrates 0g, Cholesterol 12mg Recipe from "First" magazine - January 11, 1993 issue.
From: Troy Couillard Date: 09-25-94