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#11 | |
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Certified Master Chef
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have some in oven at 400 right now covered with foil for fifteen min. oven was cold so add five min. going to uncover and cover with bbq sauce for another 20 min.
babe ![]()
__________________
life may not be the party we hoped for, but while we're here we should dance |
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#12 | |
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Executive Chef
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I grill mine directly over hot charcoal while having some beer.
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#13 | |
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Senior Cook
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Try marinating them in Chipotle Tabasco sauce for 24 hrs, then grill them 15-20 minutes a side. They will not be fiery hot, just a nice warm tingle, that builds. The nice thing about them is your fingers don't as messy as those just dunked in hot sauce.
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#14 | |
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Assistant Cook
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Cantonese Style?
Ginger strips
Sugar - 1 tablespoon Oyster sauce - 1 tablespoon Cooking wine - 2 tablespoon Red Wine vinegar - 1 tablespoon Corn starch - 2 teaspoon Ginger powder - 1/2 teaspoon Marinate above with wings for 10 minutes and stir fry. Last edited by kitchenelf; 08-18-2008 at 01:39 PM.. Reason: link before 20 posts |
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#15 | |
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Executive Chef
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Thanks, I'll try this over the weekend. I have plenty of beer too!
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#16 | |
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Sous Chef
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We Love Chicken
SizzlininIn....made a copy of your receipe. Going to try it soon. Thanks for sharing. Aria
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#17 | |
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Executive Chef
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I tried this over the weekend but they weren't hot enough for some reason. I used about 3oz of this sauce to marinade about 3 lbs worth of wings. They weren't as hot as if I had just tossed them in hot wing sauce. Other than that, they came out very good and tasty.
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