| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Appetizers | 6 | Servings | |
INGREDIENTS
| 2 | tb | Paprika |
| 1 | tb | Caraway seeds, crushed |
| 1 | tb | Dried onion flakes, crushed |
| 1 | tb | Dry mustard |
| 1 | tb | Grated lemon peel |
| 1 1/2 | ts | Dried thyme leaves |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Ground red pepper |
| 3 | lb | Chicken wings (about 18) |
| 4 | tb | Butter, melted |
INSTRUCTIONS
Source: MAINPOUL.ZIP Whole green and red chilies for garnish About 40 minutes before serving, preheat oven to 425 degrees. In small bowl, mix paprika, caraway seeds, onion flakes, dry mustard, lemon peel, thyme leaves, salt and ground red pepper. Brush chicken wings with melted butter. With hands, lightly pat paprika mixture on chicken wings. Place chicken wings on rack in large open roasting pan. Bake 30 minutes or until chicken wings are fork-tender. Place chicken wings on platter. Garnish with whole green and red chilies. Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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