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CRISPY WINGS WITH DIPPING SAUCE

Recipe Link: source:MANITOBA CHICKEN PRODUCERS

List of Ingredients




* Exported from MasterCook *



Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs chicken wings
2 egg whites
2 tsp lemon juice
1/4 cup corn starch

ROASTED RED PEPPER DIPPING SAUCE

Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium sweet red peppers
2 Tbsp butter
1 medium onion -- finely chopped
1 large clove garlic -- finely chopped
2 Tbsp red wine vinegar
salt and pepper



Recipe



Combine egg whites and lemon juice in shallow dish and whisk to a foam with a fork. Blend in cornstarch and let stand 20 minutes.
Remove wing tips and separate wings at joints if desired. Pat wings dry with paper towel. Add wings to egg white mixture, a few pieces at a time. Coat well and transfer to a rack set over a tray. Refrigerate uncovered for 2 hours. Season with salt and pepper. Grill over medium high heat for 8 - 10 minutes per side or until skin is crisp and golden brown and chicken is no longer pink inside. Serves 4-6.

Grill peppers over hot barbecue until blistered and charred on all sides. Place in a paper bag, close and let stand 10 minutes.
In a small saucepan, melt butter; stir in onion and garlic. Cover and cook over medium-low heat for 5 minutes or until onion is soft and transparent. Peel, halve and seed peppers. Chop finely and add to pan. Cover and cook 10 minutes or until peppers are very soft, stirring often. Add vinegar, salt and pepper. Puree in a blender or food processor until smooth and thick. Transfer to a bowl and serve warm as a dipping sauce. Store leftover sauce in a covered container in the fridge for up to 2 days. Makes about 1 1/4 cups.