COOK'S CORNER; HOT, SPICY WINGS EASY TO PREPARE.Byline: Marge Powers Bill Fielding of Tarzana requested a recipe for tangy tang 1 n. 1. A distinctively sharp taste, flavor, or odor, as that of orange juice. See Synonyms at taste. 2. A distinctive quality that adds piquancy. 3. A trace, hint, or smattering. 4. , hot - but not real hot - sticky chicken wings Chicken Wings can refer to:
In this version, the chicken wings are drenched in Adj. 1. drenched in - abundantly covered or supplied with; often used in combination; "drenched in moonlight"; "moon-drenched meadows" drenched covered - overlaid or spread or topped with or enclosed within something; sometimes used as a combining form; an Arkansas barbecue sauce that is sweet, tangy, sticky and spicy - and made with brown sugar, vinegar, lemon juice, Worcestershire sauce, garlic powder and hot pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper Poivrade sauce - flavorful relish or dressing or topping served as an accompaniment to food . All you have to do is cook the chicken wings in the sauce until the sauce boils down to a caramelized glaze glaze, in pottery glaze, translucent layer that coats pottery to give the surface a finish or afford a ground for decorative painting. Glazes—transparent, white, or colored—are fired on the clay. . You can also use the sauce to marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. flank steak Noun 1. flank steak - a cut of beef from the flank of the animal flank - a cut from the fleshy part of an animal's side between the ribs and the leg beefsteak - a beef steak usually cooked by broiling or other beef, pork, lamb or seafood. Then broil or grill. ARKANSAS WINGS 5 pounds frozen chicken wings Salt, pepper and cayenne pepper to taste All-Purpose Barbecue Sauce (recipe follows) Grease a lidded roasting pan with oil. Place frozen wings in pan. Season with salt, pepper and a dash or two of cayenne. Cook, uncovered, in preheated 350-degree oven about 10 to 15 minutes, stirring occasionally, or until wings start to brown. Pour half of All-Purpose Barbecue Sauce over wings. Cover. Bake at 350 degrees 45 minutes. Add enough of remaining sauce to just cover wings. Cover and cook an hour longer, stirring occasionally. Makes 3 to 4 servings, depending on appetites. From Jane Snow, Akron Beacon Journal The Akron Beacon Journal is a morning newspaper in Akron, Ohio, and published by Black Press Ltd.. It is the sole daily newspaper in Akron and is distributed throughout Northeast Ohio. The paper places a strong emphasis on local news and business. . ALL-PURPOSE BARBECUE SAUCE 2 cups water 1/2 teaspoon tea·spoon n. Abbr. tsp., tsp A measure of about 1 fluid dram or 5 milliliters. teaspoon a household unit of volume or capacity approximately equal to 5 milliliters. pepper 4 tablespoons brown sugar 1 teaspoon garlic powder 2 teaspoons salt 1 cup vinegar 5 ounces (1/2 bottle) Worcestershire sauce 8 tablespoons lemon juice Hot pepper sauce, to taste Bring water and pepper to a boil in a saucepan. Reduce heat and simmer 5 minutes. Add brown sugar, garlic powder, salt, vinegar and Worcestershire sauce. Bring to a boil and simmer 5 minutes. Add lemon juice and hot pepper sauce to taste and simmer 5 minutes longer. Sauce keeps for weeks in refrigerator. CAN YOU HELP? If you have recipes that can help this reader, please send them along to us at the address below to share in a future column. --I am hoping that someone has a recipe for a tuna casserole made with potato chips and cream of mushroom soup. - Shirley Freitas Canoga Park Cook's Corner welcomes recipe requests from readers. While we cannot reply to them individually, we will answer those of general interest in this column. Also, if you can help another reader with a recipe request, write to Cook's Corner, Daily News Food Department, P.O. Box 4200, Woodland Hills, Calif. 91365-4200. Please be sure recipes specify exact package sizes, can and pan sizes and baking times and temperatures. Recipes printed are from the source indicated and have not been tested by the Daily News Food Department unless noted. |
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