Recipe 67

Name:

Recipe name and category: Thai Chicken, Appetizer

No. of servings: 15

Preparation time:

Recipe ingredients and directions:

24 chicken wings

1 cup frozen pineapple-orange-apple juice concentrate, undiluted

¾ cup Soy sauce

¼ cup creamy peanut butter

¼ cup minced fresh cilantro

2 tbs minced fresh ginger

1 clove garlic, pressed

2 tsp sugar

Cut off wingtips, and discard. Cut wings in half at joint. Place wings in a large shallow dish or heavy duty zip-top plastic bag.

Stir together juice concentrate and next 6 ingredients. Reserve ¾ cup mixture for dipping. Pour remaining mixture evenly over wings. Cover or seal and chill 8 hours, turning occasionally.

Remove wings and ribs from marinade, discarding marinade. Place meat on racks in shallow roasting pan.

Bake at 375˚ for 30 to 35 minutes or until done.

Microwave reserved ¾ cup sauce in a 1 cup glass liquid measuring cup on high for 1 to 1-/12 minutes or until thoroughly heated, stirring once. Serve with wings.

Recipe source: Southern Living Web Site, Girtha Miller, Skokie, Illinois

Time saver: I forgot the cilantro and used parsley as a substitute. If you want it a little spicy use the spicy soy sauce instead. You can also use the Gourmet Garden, Ginger spice blend, in the tube located in the produce section of your grocery if you don’t want to chop up fresh Ginger.

Variation: For a dinner combination you can use 24 chicken wings and 3 pounds of pork back ribs for a hearty meal. Should the appetizer be a teaser worth having more of? Do nothing different. The recipe yield more than enough marinade for the ribs to join in.

Should you need anything else from me, my daughter is in Preschool Room 1-C with Celine and Kerry. This is my first year and I’m excited to be a part of the FAIS family.