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 Bat Wings with Swamp Dip

 20 chicken wings (3-1/2 pounds)
 1/2 cup soy sauce
 2 teaspoons grated fresh ginger or 1/2 teaspoon
 ground ginger
 1/4 teaspoon crushed red pepper
 1 teaspoon five spice powder
 2 cloves garlic, minced
 Swamp Dip (recipe follows)
 Place wings in a plastic bag set in a shallow dish. In a
 small bowl stir together soy sauce, ginger, crushed red
 pepper, five spice powder and garlic. Pour over wings.
 Close bag and toss to coat. Chill in refrigerator several
 hours or overnight, turning bag occasionally. Remove
 wings from bag, reserving marinade.
 Place wings on a foil-lined 15x10x1-inch baking pan.
 Bake, uncovered, in a 450 degree F oven for 10
 minutes. Brush with reserved marinade (discard
 remaining marinade). Bake 15 to 20 minutes longer or
 until chicken is tender and no longer pink. Serve with
 Swamp Dip.
 Makes 20 appetizers.

 Swamp Dip: In a small bowl stir together a 8-ounce
 container of dairy sour cream and 3 tablespoons
 coarse ground mustard. Garnish with fresh whole
 chives. Serve with bat wings.







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