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Reviews Date of last review
2 Fri January 7, 2005
Recommended By Average Price Average Rating
100% of reviewers None indicated 8.0












Description:
Ingredients: Ingredients
2 1/2 pounds chicken wings, trimmed and separated *0g
1/4 cup peanut butter *11.88g
3 teaspoons curry powder *1.16g
1 teaspoon salt *0g
1 teaspoon pepper *0g
6 tablespoons lemon juice *5.82g
1 tablespoon brown sugar twin *1.2g
5 tablespoons soy sauce made from soy (tamari) *5g
2 tablespoons ginger *2.16g
3 minced garlic cloves *2.97g
2 tablespoons peanut oil *0g
2 teaspoons Tabasco sauce *.08g



total for recipe *30.19g


How To Prepare: Preparation



Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature.
Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes.
Transfer to platter and serve.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: 7.54g
Preparation Time: 2 hours marinade - 20 min. cooking
Effort (Easy, Average, Difficult): Easy
 


Review Date: Fri October 15, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 8 

 
Positive aspects of the product (pros): Ingredients easy to get
Cons: Long marinate time means not a last minute dish

Very powerful flavor, almost like a teriaki taste.


We didn't keep up on the basting too well and the coating really dried out on some of them. The ones that remained moist were great! We used boneless chicken "finger" strips. Served with oriental stir fry veggies cooked in peanut oil, the mellow flavor of the veggies balanced the power of the chicken glaze wonderfully.
AnDee
Major LCF Poster!

Registered: October 2004
Location: Deepest NJ
Posts: 2641
Review Date: Fri January 7, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0 

 
Positive aspects of the product (pros):
Cons:

If you are going to marinate with leftover sauce, be sure to boil it first. This is very important when working with raw chicken, or any other food.


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