| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Appetizers, Poultry |
24 |
Servings |
INGREDIENTS
| 12 |
|
Chicken wings |
| 1 |
c |
Pace picante sauce |
| 1/3 |
c |
Catsup |
| 1/4 |
c |
Honey |
| 1/4 |
ts |
Cumin — ground |
| 2/3 |
c |
Sour cream — dairy |
INSTRUCTIONS
Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the
picante sauce, catsup, honey and cumin; pour over chicken. Place in
refrigerator; marinate at least 1 hour, turning once. Drain chicken,
reserving marinade. Place on rack of foil-lined broiler pan. Bake at 375F.
for 30 minutes. Brush chicken with reserved marinade; turn and bake,
brushing generously with marinade every 10 minutes, until tender, about 30
minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3
minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until
sauce looks dry. Spoon sour cream into small clear glass bowl; top with
remaining 2/3 cup picante sauce. Serve with chicken. Makes 24
appetizers.*At this point, chicken may be refrigerated up to 24 hours. To
serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes.
Turn; broil 4 to 5 minutes or until heated through.
Recipe By :
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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