| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Meats, Appetizers |
3 |
Servings |
INGREDIENTS
| 25 |
|
Chicken Wing Joints |
| 2 |
tb |
Margerine |
| 1 |
c |
Louisiana Hot Sauce (Tabasco |
|
|
Or Durkee are traditional) |
| 1 |
tb |
Vinegar |
| 1/2 |
ts |
Garlic powder |
INSTRUCTIONS
Put the wings on a cookie sheet which has been sprayed with Pam or some
other cooking spray. Spread the wings out in a single layer and bake at
425 degrees until they are done, about half an hour.
While the wings are cooking, put the remaining ingredients into a
medium size pan and bring to a boil. Reduce the heat and simmer for 25
minutes. Put the cooked wings into a large bowl with a sealable cover, and
pour the sauce over them. Put the cover on and SHAKE!
Serve the traditional way, with Blue Cheese dressing and carrot and
celery sticks.
Posted to MM-Recipes Digest V4 #253 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 23, 97
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