Oven-fried chicken wings are coated with
a crispy pretzel crust and served with a chutney-pecan dipping
sauce. Submitted by Virginia Moon of Harvest, AL
Crunchy Pretzel Chicken
Wings
- 2 pounds broiler-fryer chicken wings
1/2 cup butter, melted
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 cup finely crushed pretzels
1/2 cup finely chopped pecans
1/4 teaspoon black pepper
Chutney-Pecan Dipping Sauce (recipe follows)
Mango slices
- On cutting board, place each chicken wing.
Cut off tip at first joint and discard. Cut remaining wing into
two parts at joint.
- In shallow bowl, mix together butter,
cayenne pepper and garlic powder.
- In another bowl, mix together pretzels,
pecans and black pepper.
- Dip each piece of chicken first in melted
butter mixture and then in pretzel-pecan mixture.
- Place chicken on a large greased cookie
sheet.
- Bake in 350°F (175°C) oven about
50 minutes or until fork can be inserted in chicken with ease.
- Remove chicken from cookie sheet and place
on serving dish. Garnish with mango slices.
- Serve Chutney-Pecan Dipping Sauce in separate
bowl.
Makes 6 appetizer servings.
Chutney-Pecan Dipping Sauce: In container of food processor or blender, place
4 tablespoons melted butter, 1/3 cup chutney, 1/4 cup honey and
1/4 cup pecan halves. Process, pulsing on and off control several
times, until pecans are chunky.
Nutritional information not available.
Recipe provided courtesy of the National
Chicken Council. Used with permission.
