| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Triple sec |
| 1 | c | Cherry Marnier |
| 1 | c | Honey |
| 1/2 | c | Soy sauce |
| 2 | tb | Ground ginger |
| 1 | tb | Onion powder |
| 2 | tb | Cilantro |
| 2 | tb | Basil |
| 1 | tb | Garlic powder |
| 1 | tb | Salt |
| 3 | tb | Bufalo jalapeno sauce |
| Big Bruce's Hot Stuff (Big Bruce's is a combination of black pepper, jalapeno, and Red Savina hab – good stuff), to taste *** I suggest 2-3 Tb |
INSTRUCTIONS
Combine the above and bring to a boil, then reduce heat. 1. Deep fry in oil heated to 400-425. This guarantees golden, non-oily wings. 2. Cook for 10 minutes. The wings will float after the first 5 minutes. 3. Allow cooked wings to sit for a couple of minutes and crisp up. 4. Dip in sauce and serve. Posted to CHILE-HEADS DIGEST V3 #196 From: Dean - Alan <adean@umd5.umd.edu> Date: Tue, 24 Dec 1996 09:33:36 -0500 (EST)
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