"Hunger is the best sauce in the world."--Cervantes

Chicken Wings, Nuclear Recipe

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This recipe for Chicken Wings, Nuclear, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pierre LaMontagne


24 whole chicken wings
2 tablespoons vegetable oil
1/4 teaspoon garlic powder
3 tablespoons habanero pepper sauce
3 tablespoons Tabasco sauce
ground red pepper to taste
1 tablespoon white vinegar
1/4 cup brown sugar
blue cheese or ranch salad dressing
leaf lettuce for platter

Preheat the oven to 375.
In a large sized mixing bowl, combine the vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar.
Separate the wings. Discard the tips (or freeze them for a future chicken broth).
Place the other two wing joints on a cookie sheet(s), in a single layer. Using a pastry brush, coat the wings with the sauce mixture, on both sides.
OR, simply toss the wing pieces in the bowl with the sauce mixture to coat the wing pieces thoroughly; place the wings on cookie sheet(s) in a single layer.

Sprinkle the ground red pepper over the wings.
Bake the wings for 20-25 minutes or until browning has occurred, then remove them from the oven.
To serve, arrange the wings on the leaf lettuce. Place the salad dressing in individual bowls for dipping the wings.

Line the cookie sheet(s) with aluminum foil prior to baking for much easier clean up. Spray the foil with 'high-temp' non-stick cooking spray to prevent any sticking.

Personal Notes:
Personal Notes:
These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and habanero sauce to your own tastes. It's recommended, however, that you just cool them by dipping them in the salad dressing rather than decreasing the hot pepper sauces.




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