Caribbean Sun-Burned Wing Dings|
Recipe submitted by Pat Harmon as part of our Summer 2003 recipe contest.
"This is a tropical take on Buffalo wings."
4 pounds chicken wings
1 very ripe banana
1 11-ounce can mandarin oranges, drained
1/4 cup dark run
1/4 cup light brown sugar, packed
2 teaspoons Louisiana hot sauce
1 teaspoon grenadine syrup
Several drops red food coloring (optional)
grated coconut (freshly grated, preferably)
Trim wing tips from chicken wings and discard. Cut each wing into two parts making wing dings. To prepare sauce, place banana and drained mandarin oranges in blender or food processor and process until smooth. Add rum, brown sugar, Louisiana hot sauce, grenadine and food coloring, if desired. Blend together. Reserve 1 cup for dipping. On a heated grill, grill wing dings until browned and almost done, about 18-20 minutes. During the last 5 minutes of grilling, brush wing dings with some of the remaining sauce several times until done. Place wing dings on serving dish. Brush lightly again with sauce. Sprinkle with grated coconut. Garnish with lime wedges and serve with dipping sauce.
Makes 4-6 servings.
Preparation Time: 20 minutes
Cooking Time: 18-20 minutes
Total Time: 40 minutes
Pat also adds "I am a retired office clerk who enjoys cooking and recipe contesting. I have participated in many cookoffs and recipe contests over the past 7-10 years. I also enjoy sewing and making crafts and traveling."