These wings have a slight spice with the tang and texture of fire roasted poblano peppers. It makes for a great flavor on wings, but also works on grilled chicken and sandwiches as well!
Wings
Peanut oil
5 Pound Chicken wings
Sauce
1 Poblano Pepper
2 Cup Franks Red Hot Sauce
1/2 Cup Parkay Margarine
1 Tablespoon Dry Parsley Flakes
1 Tablespoon Dried Minced Onions
1 Teaspoon Granulated garlic
1 Teaspoon Ground Sage
For the wings:
Place 5 lbs. of chicken wings in a 350 degree deep fat fryer
Cook for 10 minutes, or until the chicken wings have reached a 165 degree internal temperature
Remove from oil and shake well
For the sauce:
Mince or blend Poblano Pepper and place in a sauce pan over medium heat
Allow pepper to soften, stirring frequently
Add remaining ingredients to the pan
Allow sauce to simmer for 10 minutes, stirring occasionally
Pour over freshly cooked wings
Wings
Peanut oil
5 Pound Chicken wings
Sauce
1 Poblano Pepper
2 Cup Franks Red Hot Sauce
1/2 Cup Parkay Margarine
1 Tablespoon Dry Parsley Flakes
1 Tablespoon Dried Minced Onions
1 Teaspoon Granulated garlic
1 Teaspoon Ground Sage
For the wings:
Place 5 lbs. of chicken wings in a 350 degree deep fat fryer
Cook for 10 minutes, or until the chicken wings have reached a 165 degree internal temperature
Remove from oil and shake well
For the sauce:
Mince or blend Poblano Pepper and place in a sauce pan over medium heat
Allow pepper to soften, stirring frequently
Add remaining ingredients to the pan
Allow sauce to simmer for 10 minutes, stirring occasionally
Pour over freshly cooked wings
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