Sun Dried Tomato Wings Recipes

ASIAN TWIST CHICKEN WINGS

Steps:

• Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
• While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

SUN-DRIED TOMATO WINGS

Steps:

• In a food processor, blend the tomatoes, garlic, and spices until they're chopped fine.
• Add the mayonaise and continue blending until a smooth paste forms.
• Transfer to a large mixing bowl with a rubber spatula. Set aside.
• Preheat oven to 375*F.
• Spread the wings evenly on a buttered 1-2 inch deep baking dish.
• Brush them with olive oil and sprinkle with salt and pepper.
• Bake 25-30 minutes, or until crispy brown, and cooked through.
• Remove from oven and drain off excess oil.
• Let wings cool for 5 minutes.
• Toss wings in bowl with sundried tomato mixture, coating thoroughly.
• Note: To soak tomatoes, pour enough water over them to cover and let them stand for 10 minutes.