| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Spices |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken Wings cut up Buffalo style |
| 6 |
|
Whole sorano chili peppers |
| 6 |
|
Whole red chili peppers |
| 10 |
|
Whole jalapeno peppers |
| 2 |
c |
White wine |
| 1 |
|
Bottle Tabasco Sauce |
| 1/2 |
|
Bottle Worcestershire sauce |
| 10 |
tb |
Cayenne pepper |
| 10 |
tb |
Durkee red-hot sauce |
| 1 |
tb |
Salt |
| 3 |
tb |
Pepper |
| 1/2 |
c |
Vinegar |
| 1 |
|
Fire Extinguisher (Optional!) Don't attempt to eat with an ulcer. |
INSTRUCTIONS
In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers will
burn! Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days. After 5 days, carefully remove the wings and broil them
until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put
it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.
Pour over wings and re-broil for about 5 more minutes, serve with soda
water for maximum heat effect but keep plenty of ice water handy.
From: Sandee Eveland Date: 03-27-93 Reposted by Bud Cloyd
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Find God. You were born to appreciate perfection”