Recipes

[DiAnne]

I copied this off a food blog but unfortunately at the moment I can't remember the name of it.  I was intrigued by the parboiling the wings so I made it last night. 

3 pounds chicken wings
3 T vegetable oil
1 t each chili powder, ground cumin, smoked paprika and salt

Pre-heat oven 450

Bring 4 qts of water and 1 T salt to a boil.  Add wings, return to boil.  Boil for 7 minutes.  Drain in colander.  Place wings on baking sheet.  Use wads of paper towels to dry wings.  Drizzle oil over wings, sprinkle with spice mixture and toss to distribute evenly.  Bake for 15 minutes.  Use tongs to flip wings over.  Return to oven for about 10 minutes.  Remove to serving platter.

I could see lots of different varieties by changing spice on wings and sauce.  I am going to try Chinese 5 spice first.  The sauce on the blog was Buffalo Sauce (6 T butter & 6 T Frank's Red Hot Sauce) which I did not use.  I tossed them with a small amount Bourbon Molasses Barbecue Sauce from Stonewall Kitchen.  Messy but good.  Served with left over rice pilaf.