| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cajun | Appetizers, Poultry, Hot | 1 | Appetizer |
INGREDIENTS
| 1 | c | Cajun hot sauce |
| 1/3 | c | Vegetable oil |
| 1 | tb | Vinegar (more in proportion) |
| Chicken wings; trim tips | ||
| Flour | ||
| Salt/pepper |
INSTRUCTIONS
GRAIG GARDINER KNHT09A Combine hot sauce, with oil and vinegar. Trim the wing tips and then poke each wint in 3-4 places with a a heavy kitchen fork. Marinate wings in sauce for 2-3 days in the refrigerator, covered. When ready to cook, drain in a colander, reserving liquid. Shake wings in a bag of flour seasoned with salt and pepper, and arrange on a lightly oiled heavy baking sheet. Bake 1 hour at 350 degrees, turning several times until done and crispy. Drain on paper towels. They can be done on a rack but not under the broiler because the flour will burn. Don't try deep frying them because the moisture content is too high. They are good cold and also reheat well. You can bring the hot sauce to a full boil and save for reuse, but not more than once because it weakens in flavor. This is just a different approach but I thought you might find it interesting. Craig MM Norma Wrenn Posted to MM-Recipes Digest V4 #253 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 23, 97
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