| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Appetizers, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Habanero chiles; stems and seeds removed, chopped | |
| 3 | cl | Garlic; minced |
| 2 | tb | Lemon or lime juice |
| 1/4 | c | Vinegar |
| Salt, black & white pepper to taste | ||
| 2 | lb | Chicken wings |
| 1/4 | c | Butter or margarine; melted |
| 1 | c | Plain nonfat yogurt |
| 4 | cl | Garlic; chopped |
| 2 | tb | Fresh cilantro; chopped |
| 1/2 | ts | Lemon or lime juice |
| 1 | ds | Salt & black pepper |
| Flour tortillas |
INSTRUCTIONS
DIPPING SAUCE : Prepare the marinade and let it rest overnight in the refrigerator. Mix the wings with the marinade and let them sit for at least two hours. : To prepare the dipping sauce, place all ingredients for the dipping sauce in a blender or food processor and blend until smooth, about 10 to 20 seconds. : Spread aluminum foil over a baking sheet and arrange the wings on it. Brush the wings with the melted butter, being careful not to rub off the marinade. Bake in a 375 degree oven for about 40 minutes; for extra crispness broil for 5 minutes longer. Serve the wings with warmed flour tortillas and the dipping sauce. Serves 4 to 6. Heat Scale: Hot. From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff Pruett. From: Jeff Pruett Date: 04 Sep 96 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:54:43 -0400 From: BobbieB1@aol.com
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