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CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Mexican, Appetizers, Poultry 24 Servings

INGREDIENTS

12 Chicken wings
1 c Pace picante sauce
1/3 c Catsup
1/4 c Honey
1/4 ts Cumin — ground
2/3 c Sour cream — dairy

INSTRUCTIONS

Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the
picante sauce, catsup, honey and cumin; pour over chicken. Place in
refrigerator; marinate at least 1 hour, turning once. Drain chicken,
reserving marinade.  Place on rack of foil-lined broiler pan. Bake at 375F.
for 30 minutes.  Brush chicken with reserved marinade; turn and bake,
brushing generously with marinade every 10 minutes, until tender, about 30
minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3
minutes or until sauce looks dry.  Turn; broil 2 to 3 minutes or until
sauce looks dry. Spoon sour cream into small clear glass bowl; top with
remaining 2/3 cup picante sauce.  Serve with chicken. Makes 24
appetizers.*At this point, chicken may be refrigerated up to 24 hours. To
serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes.
Turn; broil 4 to 5 minutes or until heated through.
Recipe By     :
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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