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
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!