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Jamaican Hot Wings
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    Jamaican Hot Wings

  • 1 pound butter
  • 8 ounces jamaican jerk spice
  • 1/2 ounce tabasco sauce
  • 8 ounces tomato juice
  • 8 ounces unbleached flour
  • 5 pounds chicken wings or drummettes -- fresh not frozen
  • oil -- for frying
  • Note: Jamaican jerk spice may be found in specialty food stores. Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside. Rinse the wings under cold running water and pat dry with paper towels. Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately.
    Makes 40 - 50 wings.

    From: SOAR - the Searchable Online Archive of Recipes
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