Yield: 5 servings
|30 \N||Garlic; crushed|
|3 tablespoons||Vegetable oil|
|3 pinches||Cayenne pepper|
|2 tablespoons||White wine|
|\N \N||Salt and pepper|
|10 \N||Wings, whole or split, tips|
|\N \N||Seasoned flour|
Recipe by: Shaeffer (GBGM64A) 1. Combine garlic, ½ of the oil, ceyenne, oregano, paprika, vinegar, sugar, white wine and plenty ofsalt and pepper. 2. Cut a few slits in each wing and put in large plastic bag. 3. Pour marinade over wings and leave in cool place 2 ~ 4 hours 4. Drain the marinated wings and toss in seasoned flour. 5.
Shallow fry in remaining oil for 10 minutes turning until well browned. 6. Drain on paper towels and serve hot as an appetizer or with brown rice as an entree.
From: George Schaffer (GBGM64A) Submitted By BILL SPALDING On 02-23-95