Hot Fajita Chicken Wings With Guacamole Recipe
1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings -- shoulder
midsection only -- cut apart
1 carton (6 oz) frozen -- avocado dip, thawed;
1 cup homemade guacamole
In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes. Turn pieces over and continue baking until
browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and
chill up to 1 day; serve at room temperature or reheat in a single layer
in pans in a 350 degree oven for about 10 minutes.) Put wings on a
platter. Place avocado dip in a bowl set on platter with the wings. Makes
8 to 10 appetizer servings. Per serving: 170 calories (53% from fat), 10 g
fat (2.4 g saturated), 363 mg sodium, 29 mg cholesterol.
HOT WINGS
48 Chicken wings
-----SAUCE-----
1/4 pound Butter -- 1 cube
12 ounces Crystal hot sauce
2 ounces Louisiana hot sauce
4 ounces Tapatio hot sauce
2 ounces Red Devil pepper sauce
2 ounces Tabassco
Disjoint wings and discard tips. Arrange in baking pan and bake in 375
degree oven for 1 hour, until done. Meanwhile combine butter, and sauces
in sauce. Heat and stir until butter is melted. Keep warm.
Remove wings from oven and dip in individually in sauce mixture. Place in
serving dish. Pour remainder of sauce over the top. Left over sauce can
be refrigerated and used again.
Note: Choices of hot sauces may vary. Adjust amount to taste. Be sure to
use the Crystal hot sauce and adjust the others. Above recipe is quite
hot, but tasty!
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