Coondog's Pineapple Wings
2-1/2 to 3 pounds chicken wings
1/2 cup Frank's Hot Sauce
1/3 cup melted butter
1 teaspoon vinegar
Pinch of cayenne pepper
1 can (20 ounces) crushed pineapple, drained
1/2 cup butterscotch ice cream topping
1/2 cup miniature marshmallows
Spread wings in a large roasting pan and bake at 425 degrees for 1 hour,
stirring occasionally. Or deep-fry at 400 degrees for 12 minutes.
In a large saucepan, combine hot sauce, butter, vinegar, cayenne, crushed
pineapple and butterscotch topping. Stir over medium-high heat until mixture
bubbles. Add marshmallows and stir until melted. Cook several minutes until
thick, then pour over wings in a large bowl. Stir well.
Yield: 6 to 8 servings.
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