Thursday, December 16, 2010

Pecan-Coated Wingettes

I am still looking though my old recipes of 20 years ago. Some have won cook-offs and some have not. I don't remember witch cook offs, because we cooked in so many back then. This is one we did at home a lot for lunch or snack. We also do this one at camp. Very different from hot wings, but you could make them hot if you like.

6 tablespoons Dijon mustard
4 tablespoons butter, melted
2 cups pecans
1/3 cup bread crumbs
12 chicken wings

Dipping Sauce

1/2 cup sour cream
1/2 cup yogurt, plain
2 tablespoons Dijon mustard
2 tablespoons onion, minced fine
1/4 teaspoon hot pepper sauce. ( you can use more, if you like them hot)

Preheat 14" dutch oven to 375°f . 10 charcoals on the bottom, and 18 on top. Cut at joints, and discard tips. ( or save for stock, later) Combine the 6 tablespoons of mustard and butter in a bowl: set aside. Place pecans and bread crumbs in food processor. Process until pecans are finely Chopped. Place pecan mixture in a pie tin. dip chicken in mustard mix, to coat, then in pecan mixture. Arrange chicken on the bottom of dutch oven. Bake 25 minutes, or until fork-tender, turning once. While chicken is baking, whisk last 5 ingredients together in a bowl. Serve wingettes with dipping sauce.

I just had an after thought. You could even changes this up a little by addind honey to the coating, and make it a little like Wingers.
See it pays to look at you word recipes. I am going right out and trying it this way.

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