2 Habanero chilies, stems and seeds removed, chopped
3 cl Garlic, minced
2 tbsp Lemon or lime juice
1/4 cup Vinegar
Salt, black & white pepper to taste
2 lb Chicken wings
1/4 cup Butter or margarine, melted
DIPPING SAUCE
1 cup Plain nonfat yogurt
4 cl Garlic, chopped
2 tbsp Fresh cilantro, chopped
1/2 tsp Lemon or lime juice
1 dash Salt & black pepper
Flour tortillas
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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.
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