INGREDIENTS

INSTRUCTIONS

Serves 6 to 8 as an appetizer  From "Big Flavors of the Hot Sun" by
Chris Schlesinger and John  Willoughby Photography by Steven Rothfeld
William Morrow and Co., 485  pages, $27.50 ISBN 0-688-11842-9  I like
to grill chicken wings for three reasons. First, they are easy  and
fast; second, they have an almost limitless versatility as to the
flavors you can combine with them; and third, you have to pick them  up
with your hands to eat them. That kind of sets the mood for the  rest
of the meal, letting folks know right up front that they can  relax.
In this dish the wings are coated with white pepper -  preferably
freshly cracked, but if not you'll still be all right - and  everything
else is added after the wings are cooked. It's sort of  like
post-marinating, applying the flavors after cooking instead of  before
in order to preserve their individual dimensions. As you take  your
first bite, see how many different,  clearly defined tastes you  get.
Sprinkle the wings with pepper and salt. Grill over a medium-hot fire
until they are well browned, 5 to 7 minutes, turning a couple of
times. Take the largest wing off the fire and check for doneness by
eating it. Remove the wings from the grill and place in a large bowl.
Add all the remaining ingredients, toss well, and serve. Serving
Suggestions: Try these with Watercress and Crab Salad with Mangoes  and
Fish Sauce, and Savory Watermelon and Pineapple Salad. (Included  in
Book). RMeacham@pseg.com  CHILE-HEADS ARCHIVES  From the Chile-Heads
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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