Thank You: Thanks - they were awesome!
Misc. Thanks everybody! I sort of combined the info you provided with some other stuff I found - basically baked them plain for 40 min at 500 degrees and tossed them in the sauce recipe on the back of the hot sauce bottle. I read somewhere that high heat for a shorter time was the key and it worked very nicely.
I also "brined" them first for about 1/2 hour - soaked them in a sugar/salt/water solution. I gotta say, these were the plumpest, tastiest wings I ever had so I guess it worked.
Thanks again.
I also "brined" them first for about 1/2 hour - soaked them in a sugar/salt/water solution. I gotta say, these were the plumpest, tastiest wings I ever had so I guess it worked.
Thanks again.
MsgID: 093412
Shared by: Kathy/IL
In reply to: Recipe: D Rosengarten's Moroccan Chicken Wings
Board: Party Planning and Recipes at Recipelink.com
Shared by: Kathy/IL
In reply to: Recipe: D Rosengarten's Moroccan Chicken Wings
Board: Party Planning and Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Baked Buffalo Wings - got a recipe? |
Kathy/IL | |
2 | Forgot my quantity question! |
Kathy/IL | |
3 | KATHY.....I SAW ONE TODAY |
CHIQUI, NEW ORLEANS | |
4 | Recipe(tried): Buffalo Chicken Wings |
Kim O/AL | |
5 | Recipe: D Rosengarten's Moroccan Chicken Wings |
gramaj | |
6 | Thank You: Thanks - they were awesome! |
Kathy/IL |
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