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Print this Recipe    Chicken Wings 14

Sun-dried Tomato Wings

1/2 cup soaked sun-dried tomatoes, drained
2 cloves garlic
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon chopped fresh basil
1 cup mayonnaise
20 trimmed and separated wings
1/4 cup olive oil
salt and pepper

In a food processor, blend the tomatoes, garlic, and spices until
they're chopped fine. Add the mayonnaise and continue blending
until a smooth paste forms. Transfer to a large mixing bowl with
a rubber spatula. Set aside. Preheat the oven to 375. Spread the
wings evenly on a buttered 1 to 2 inch deep baking dish. Brush them
with olive oil and sprinkle with salt and pepper.

Bake for 25-30 minutes, or until crispy, brown, and cooked through.
Remove from the oven and drain off excess oil. Let the wings cool
for 5 minutes. Toss the wings in the bowl with the sun-dried tomato
mixture, coating them thoroughly.

Note: To soak tomatoes, pour enough water over them to cover and
let them stand for 10 minutes.

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