2 ea Habanero chiles; stems and
-seeds removed, chopped
3 cl Garlic; minced
2 tb Lemon or lime juice
1/4 c Vinegar
Salt, black & white pepper
-to taste
2 lb Chicken wings
1/4 c Butter or margarine; melted
MMMMM-----------------------DIPPING SAUCE----------------------------
1 c Plain nonfat yogurt
4 cl Garlic; chopped
2 tb Fresh cilantro; chopped
1/2 ts Lemon or lime juice
1 ds Salt & black pepper
Flour tortillas
: Prepare the marinade and let it rest overnight in the
refrigerator. Mix the wings with the marinade and let them sit for at
least two hours. : To prepare the dipping sauce, place all
ingredients for the dipping sauce in a blender or food processor and
blend until smooth, about 10 to 20 seconds.
: Spread aluminum foil over a baking sheet and arrange the wings
on it. Brush the wings with the melted butter, being careful not to
rub off the marinade.
Bake in a 375 degree oven for about 40 minutes; for extra crispness
broil for 5 minutes longer. Serve the wings with warmed flour
tortillas and the dipping sauce. Serves 4 to 6. Heat Scale: Hot.
From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff
Pruett. From: Jeff Pruett Date: 04 Sep 96
