Crisp Deviled Chicken Wings


 12    medium-size Chicken Wings
1/2 c  Low-sodium Soy Sauce
  2 tb Dry Sherry
  2 tb Dijon-style Mustard
  1 tb prepared Chili Sauce
1/2 ts hot red Pepper Sauce
  1 c  fresh Breadcrumbs, about 2 slices bread, preferably day old
1/4 c  chopped fresh Parsley
  1 ts Paprika
       Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above the coals (see note). Beat
soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
bowl, using fork; add wings, turning to coat. Let stand for 10 minutes or
until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow
dish. Drain wings; dip, one at a time, into crumb mixture to coat completely.

Place sheet of foil on hot grill rack; arrange wings on foil; cook, covered
with grill cover, for 15 minutes until coating is golden brown and wings are
cooked through. Serve garnished with herb sprigs, if desired.

NOTE:
Wings may be baked in oven. Heat oven to 400F. Marinate wings and coat with
crumbs as directed; arrange on foil in a jelly-roll pan or shallow roasting
pan. Bake for 25 minutes until golden and cooked through.

Makes 4 servings.

[ REDBOOK; July 1990 ]

Posted by Fred Peters.
 
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