[CH] Tonight's Dinner
RST G (synapse7@home.com)
Wed, 16 Feb 2000 20:29:21 -0500
I made this and served it as an entree. I used thighs instead of wings.
It was really good. I enjoyed it and hubby loved it. I used Frank's Red
Hot but if you have Crystal Louisiana Hot Sauce or one you like better,
use it. DH is not a chile-head and I'm sick as a dog, can't taste much
anyway. DH loved it. Went over big time. Best part for us, it was low
fat.
* Exported from MasterCook *
Hooter's Buffalo Chicken Wings (lite)
Recipe By : Adapted by RisaG*
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Poultry
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 chicken wings with skin
1/4 cup Frank's Red Hot Sauce
1/4 cup Land O'Lakes Light Butter
1 tbsp water
1/2 cup all-purpose flour -- or more
1 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp Bayou Blast
1 cup skim milk
nonstick cooking spray
Preheat the oven to broil.
Line a cookie sheet with either foil or a nonstick baking sheet (like
silpat or dupont ones). If using foil, spray with nonstick spray.
Arrange the chicken wings (or thighs, that is what I used), on the foil
or baking sheet with the skin side up. Broil the wings (or thighs) 12-14
minutes or until skin begins to dry.
Remove the chicken from the oven, set to 450°F. Allow the wings to cool
for 10-15 minutes or just until they are cool enough to touch.
While the chicken cools, prepare the sauce by combining the hot sauce
and water in a small saucepan over medium-low heat. Heat the mixture,
stirring often, until it begins to boil. Immediately remove the sauce
from the heat and add the light butter. Whisk to blend. Cover and set
aside.
Also while the chicken is cooling, prepare the breading mixture. Mix
together the flour, salt, paprika, cayenne and Bayou Blast in a small
bowl. Pour the milk into another small bowl.
When the chicken is cool enough to touch, remove the skin. Throw out.
Dip the chicken, one at a time, in the breading, then into the milk and
then back into the breading, to make sure it is coated thoroughly.
Place the chicken back on the cookie sheet. Spray some nonstick cooking
spray over the chicken pieces and place in the oven to bake. Bake at
450°F for 12 minutes then up the temperature to Broil for 3-5 minutes,
or until the chicken begins to brown and becomes very crispy.
Remove the chicken from the oven. Let it rest for about a minute, then
put the chicken in a ziploc bag or a plastic container. Pour a generous
amount of the sauce over the chicken, cover or seal, gently shake the
chicken so that it all gets well coated with the sauce. Serve
immediately.
Risa's notes: I did not cover the chicken with sauce before hand. I
served the chicken with the sauce on the side, people can either dip or
pour it over themselves.
Serves 2 as an appetizer (I served it as a meal with some "fried" potato
wedges (like steak fries).
Nutritional content:
Fat (est.) - if using wings - 5 wings= 10g fat, 210 calories.
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RisaG