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Old 11-18-2008, 07:34 AM   #11
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Location: Finger Lakes of NY
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i like sometimes with just apricot jam based over them.

how about seasoning them hidden vally ranch season pkg. and baking

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Old 11-18-2008, 10:02 AM   #12
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Location: USA
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sweet chili sauce, garlic and teriyaki

bake until white, drain liquid, coat in brown sugar, chili powder and seasoned salt and bake until crisp. then you can make a sauce or use the sweet chili/teriyaki.

"wok-a wok-a"
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Old 11-18-2008, 10:38 AM   #13
Join Date: Jan 2008
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I have had good results with this recipe and have used the boneless chicken tenders as well as wings, both work equally well. The tenders will dry out quicker when cooking, but so much less fat than wings. I use a bottle of soy sauce, about the same size hot sauce(Texas Pete is good) and juice that comes in the little plastic,green limes,the whole little thing. Mix this and pour over chicken in plastic bag, marinate overnight. I have grilled on bar-b-q, broiled and baked wings and tenders, either way is excellent. The soy and lime cut the heat so they are not scorching hot, only nicely spiced. Love this and so easy.
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Old 11-18-2008, 07:02 PM   #14
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Join Date: Sep 2008
Location: AMHERST, NH
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Originally Posted by deelady View Post
Thai Wings


  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon smooth peanut butter
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon hot pepper flakes, or to taste
  • 8 chicken wings, (about 2 lbs.)

In large bowl, combine all ingredients except chicken wings, stirring to mix thoroughly. Add wings, stirring to coat. Cover and chill for 2 to 4 hours, stirring occasionally. To cook, place wings on foil-lined baking pan, reserving excess marinade. Bake at 375F for 25 minutes, basting with reserved marinade halfway through cooking, until wings are golden brown and cooked through. Remove pan from oven and heat broiler on high; broil wings until deeply browned. Transfer to serving platter to serve.

this sounds amazing, thank you
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Old 11-20-2008, 10:04 AM   #15
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Location: Culpeper, VA
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I also use just plain Thai Sweet Chili Sauce sometimes if I'm making a lot of wings & want some easy variety. But you have to be careful not to add it too soon because the sugar in it can burn rather quickly.

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