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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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07-03-2007, 04:47 PM
posted to alt.food.barbecue
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Article title: Caribbean Sun-Burned Wing Dings
Article title: Caribbean Sun-Burned Wing Dings
First posted: Sun 05 Nov 2006 Description: Article text: Caribbean Sun-Burned Wing Dings 4 pounds chicken wings Sauce: 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 hot sauce 1 teaspoon grenadine syrup Several drops red food coloring, optional Garnish: grated coconut, freshly grated, preferably lime wedges 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 to 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 to 6 servings. This article was originally published on: Site: code-zero.com URL: http://code-zero.com/modules/article...cle.php?id=514 
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07-03-2007, 07:23 PM
posted to alt.food.barbecue
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Article title: Caribbean Sun-Burned Wing Dings
On Mar 7, 10:47 am, "Red" wrote:
Article title: Caribbean Sun-Burned Wing Dings First posted: Sun 05 Nov 2006 Description: Article text: Caribbean Sun-Burned Wing Dings 4 pounds chicken wings Sauce: 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 hot sauce 1 teaspoon grenadine syrup Several drops red food coloring, optional Garnish: grated coconut, freshly grated, preferably lime wedges 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 to 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 to 6 servings. Instead of the Louisiana Hart Sauce can you use stuff from Wales instead?
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08-03-2007, 04:43 AM
posted to alt.food.barbecue
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Article title: Caribbean Sun-Burned Wing Dings
On Wed, 07 Mar 2007 18:37:44 -0800, Abe wrote:
Caribbean Sun-Burned Wing Dings 1/4 cup dark run I prefer to avoid dark runs whenever I can. Then carry a torch around the track. -denny- -- The test of courage comes when we are in the minority. The test of tolerance comes when we are in the majority.
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