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SUPER BOWL FOOTBALL PARTY RECIPES:
JALAPENO GARLICKY CHICKEN WINGS

 


See also Article:
Allergy-Free Party Food

Adapted from materials prepared by Terry Traub, R.D.H., B.S., Author of Food to Some, Poison to Others. Copyright 2008, Terry Traub, All Rights Reserved, Used with Permission.

Jalapeno Garlicky Chicken Wings with Roquefort Dressing
(Gluten-free, Dairy-free)

Makes 2/3 cup, or enough marinade for 20 wings.
If you are making more than 20 wings, double the recipe.


Marinade

    • 2 tablespoons margarine, milk-free, corn-free; or olive oil
    • ½ cup onion, finely chopped
    • 5 garlic cloves, minced
    • 2 teaspoons canned jalapenos, diced
    • ½ teaspoon chili powder
    • 2/3 cup water
    • 1 tablespoon tomato paste
    • 1 teaspoon lemon juice
    • ¼ teaspoon oregano
    • ½ teaspoon salt
    • ¼ teaspoon pepper


Directions

In skillet, add margarine or olive oil and heat. Add onions and cook 2 minutes or until transparent. Add garlic, and cook 30 more seconds. Add rest of the ingredients, cook for 3 minutes. Cool.

Place mixture into food processor and pulse until smooth.
Make one day ahead for flavors to blend.
 

Chicken Wings Cooking Instructions

    • 20 Prepared Chicken Wings
    • Jalapeno Garlicky Marinade
     

Directions

--- Preheat oven to 400°.
--- Cover with foil one 9 by 13 inch baking dish and one 8 by 8 baking dish. (If you are doubling the recipe, use two 9 by 13 baking dishes). Lightly grease the foil. Place chicken wings in baking dish. Brush one half of marinade on one side of the chicken wings. Place in oven and cook 25 minutes. Take baking dishes out, turn chicken wings over, and brush on remaining marinade. Cook for another 20 minutes or until done. Remove from oven.

---Place on dish that can be kept warm and serve with Roquefort Dressing.


Roquefort Dressing
Makes 1½ cups

    • 2 tablespoons Roquefort Cheese, crumbled (sheep cheese)
    • ½ cup mayonnaise (contains eggs)
    • ½ cup sour cream substitute (contains soy)
    • ¼ teaspoon garlic powder
    • ½ teaspoon sugar
    • ½ teaspoon white wine vinegar
    • Salt and pepper to taste
     

Directions

--- Mix all ingredients together in bowl.
--- Using the back of a spoon, smash the Roquefort Cheese against the side of the bowl. This will remove clumps of cheese.
--- Mix well.
--- Make one to two days ahead.

'Food to Some, Poison to Others: The Food Allergy Detection Program' (Frederick Fell Publishers, July 2008, ISBN: 978-0-8839117-1-6, $14.95)
 

 

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