Fierysweetchips Recipes

Steps:

• SAUCE: Using a small food processor or an immulsion blender, mix all ingredients well and set aside.
• WINGS: Place one oven rack 4-6 inches from heat source, and the other in the center. Preheat oven to broil setting. Place wings on a baking sheet and sprinkle with salt and black pepper. Broil 4-6 inches from heat for 3 minutes per side, or until browned (being careful not to burn them).
• Switch your oven from Broil to bake 350°F Remove wings from broiler and place them into a 9x13" pan. Add sauce and mix well to coat the wings (It's a good idea to use a disposable pan, or cover it in foil to make cleanup easier).
• Bake for 20 minutes, turn wings over and use a spoon to baste with sauce. Return to oven and bake an additional 15 minutes.
• Sprinkle wings with brown sugar and bake an additional 5-10 minutes. Remove from oven and immidiately drizzle with a bit more honey, and serve with ranch dressing.

Steps:

• Preheat oven to 375°F.
• In small bowl microwave margarine and water at 100% power for 15 seconds or until margarine melts.
• Stir in brown sugar until smooth.
• Spread equal amounts of sugar mixture over top of each tortilla, leaving 1/2 inch border.
• Lightly sprinkle chips with cayenne pepper.
• Cut into 8 wedges.
• Arrange in single layer on baking sheet.
• Bake 7 to 9 minutes or until sugar melts and bubbles and chips feel firm.
• Cool before eating.

Steps:

• Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
• Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
• Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.