The Red Hot Chili Paper

Send us some "foodback"

Chicken Dijon
Chicken with Garlic
Chicken Burgers
Chicken Tagine
Chicken Paprikash
Garlic Chicken
Chicken Casserole
Chicken Parmesan
Baked Chicken
Dry Garlic Wings
Buffalo Wings
Greek Chicken
Baked Drums
Chicken Cacciatore
Champagne Chicken
Chicken Cakes
Chicken Garlic Pizza
Chicken in Filo
Chicken & Walnuts
Garlic Chicken Livers
Thai BBQ Wings
Chicken Panang
Turkey Kebabs
Orange Chicken
Crusty Chicken
Chicken Satay
Chicken Kabobs
Yogurt Chicken
Roast Chicken
Chicken Stew
Oriental Stir-Fry
Korean Chicken
Mint/Ginger Chicken
Pasta Pagoda
Turkey Chili w/ Beer
Grilled Turkey Breast
Tipsy Turkey
Turkey Pot Roast
Turkey Burgers
Turkey Meatloaf
Turkey Pot Roast II
Turkey Italiano
Duck/Raspberry Sauce
Goose/ White Wine
Roast Goose
Tyrolean Goose
Baked Wild Duck
Duck w/ Olives
Cornish Hens
Hens in Honey
X-Mas Goose
Duck Breast
Dry Garlic Wings


      2 lbs. chicken wings, tips cut off
      1 12 oz. jar Dry Garlic Sparerib Sauce
      2 tbsp. cornstarch
      1/4 cup water


    Separate wings into 2 parts. (The little "drumstick" part and the other part)  Arrange on a baking sheet and bake at 400 for about 25 - 30 minutes. Wings should be  cooked through and just starting to crisp.
    While your wings are cooking, heat garlic sauce in a medium sauce pan. Bring to a boil.  Mix cornstarch with water and add to sauce. Let boil until sauce becomes thick and sticky.  (If it doesn't thicken as nicely s you'd like it to, add more of the cornstarch/water  mix.)
    Remove wings from oven and place in a large bowl. Toss with the garlic sauce and serve  with lots of napkins.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the