Devilish Piggy Wings Recipes

DEVILISH PIGGY WINGS

Devilish Piggy Wings image

Make and share this Devilish Piggy Wings recipe from Food.com.

Provided by Tonkcats

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb ribs, cut into 1-rib portions or 1 lb boneless rib, skewered
2 tablespoons butter, melted
1 tablespoon hot pepper sauce
2 -4 tablespoons cajun seasoning (purchased or homemade)
2 tablespoons cracker crumbs or 2 tablespoons corn flake crumbs

Steps:

Preheat oven to 350°F.
In small bowl mix together butter and hot pepper sauce.
In shallow plate mix together Cajun seasoning and crumbs.
Dip ribs into butter mixture and then roll in the seasoning mixture.
Place ribs an inch apart on an ungreased cookie sheet or other shallow pan and bake for 45 minutes, until golden.
Serve with blue cheese dressing for dipping, if desired.

Nutrition Facts : Calories 469.7, Fat 40.9, SaturatedFat 18.1, Cholesterol 98, Sodium 196.2, Carbohydrate 5.8, Fiber 0.2, Sugar 0.1, Protein 18.6

CRUNCHY DEVILISH WINGS (BAKED)

Crunchy Devilish Wings (Baked) image

Make and share this Crunchy Devilish Wings (Baked) recipe from Food.com.

Provided by Deantini

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs chicken wings
1/3 cup Dijon mustard
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup dry breadcrumbs
1/2 cup parmesan cheese, finely grated (fresh is best)
1 1/2 teaspoons dried oregano or 1 1/2 teaspoons basil

Steps:

Remove tips from chicken wings and reserve for stock if desired; separate wings at joint, if not already seperated.
In large bowl, mix together mustard, butter, salt and cayenne pepper. Add wings, tossing to coat.
In shallow dish, combine bread crumbs, Parmesan cheese and oregano. Press wings into crumb mixture to coat all over; arrange on rack on foil-lined rimmed baking sheet.
(Make-ahead: Cover and refrigerate for up to 4 hours.).
Roast in 400°F (200°C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes. The wings are more crunchy if you bake them on a rack and let air flow all around instead of directly on the baking sheet.

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