| 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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