Spicy Chicken Wings

Categories: Chicken

Serves: 1 Servings

Ingredients:

2 tbs vegetable oil 1 tbs chili powder 1 tsp instant minced onion flakes 1
tsp garlic powder 1/2 tsp salt 1/4 tsp red pepper flakes, crushed 12
chicken wings, tips removed
Preheat oven to 375 degrees. Combine oil and chili powder on a large
jelly-roll pan. Set in preheated oven for 5 minutes. In a large bowl,
combine onion flakes, garlic powder, salt, and red pepper flakes. Add
chicken wings and toss to coat with the spices. Remove pan from the oven.
Place chicken wings in single layer; turn to coat with chili oil using
tongs or a wide spatula. Bake 1 hour, or until chicken wings are tender,
turning once or twice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Spicy Chicken with Black Bean Puree
Categories: None
Yield: 1 Servings

2 Skinned and boned chicken
-breast halves; (4 oz)
2 ts S; fajita seasoning
1 ts Olive oil
1/2 c Chopped onion
2 Garlic cloves; minced
1 cn Black beans;, (15 oz)
-UNdrained
1 cn Diced tomatoes and green
-chiles; (10 oz)
1/4 ts Ground red pepper
1/2 ts Ground cumin
2 tb Chopped fresh cilantro
1 tb Lime juice
Shredded Monterey Jack
-cheese

Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet
over medium-high heat 3 minutes on each side or until done. Remove chicken
from skillet, reserving drippings in skillet; keep chicken warm. Saute
onion and garlic in reserved drippings until tender. Drain beans, reserving
2 Tablespoons of liquid; rinse and drain beans again. Process onion
mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients
in a blender or food processor until smooth, stopping once to scrape down
sides. Pour mixture into a small saucepan, and cook over medium heat,
stirring constantly, until thoroughly heated. Sprinkle with cheese and
serve with chicken. Yield: 2 servings. Per serving... Calories: 399 (11%
from fat); Fat: 5.1g (0.7g saturated); Cholesterol: 66mg; Sodium: 668 mg;
Carbohydrate: 48g; Fiber: 1.5g; Protien: 41.5g

Notes: March 1997 issue of Southern Living.
Per serving (excluding unknown items): 1010 Calories; 10g Fat (9% calories
from fat); 85g Protein; 153g Carbohydrate; 102mg Cholesterol; 134mg Sodium

Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney)
on Jan 6, 1998

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