12 chicken wings (2 lbs.)
1/2 cup margarine or butter --
1 melted
1 envelope lipton recipe
1 secrets savory herb with
1 garlic recipe soup mix
1 tsp cayenne pepper sauce --
1 opt'l
1 to taste
Directions
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in
half at joint. Deep fry, bake or broil until golden brown and
crunchy. In medium bowl, blend margarine, savory herb with garlic
recipe soup mix and cayenne pepper sauce. Add more or less cayenne
pepper to match your 'hot & spicy tolerance level.' Add chicken
wings; toss until coated. Serve over greens with cut-up celery, if
desired. Makes 24 appetizers.
Recipe By :
From: Western Mexican Cookbook
Servings: 24 servings
Can't Get Enough Chicken Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry
The History of Recipes
We can follow the history of written recipes way back into ancient history, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, old cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to academics are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, something we still use today. He also informs us how the cooks of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and spices created an increase in recipe manuscripts, most of which still exist in academic collections. Over the following few hundred years, the upper-class families of Europe strove to serve the best banquets, and as a consequence, cooks and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes of their peers. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Can't Get Enough Chicken Wings recipe.
