| 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
A Message from our Provider:
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