Another recipe from Chile Pepper Magazine! If you, your family and/or guests really like incenduiary foods, this one is it! Be advised, this is NOT for the faint-hearted or the tender-palated folks!
Recipe By: Freddy Glasser (Chile Pepper Magazine)
Serves 4-8, depending on how many one person can eat

2 Habanero Chiles, stems and seeds removed -- minced
3 cloves Garlic -- minced
2 tablespoons Lime or Lemon Juice
1/4 cup Vinegar
Salt, Black Pepper and White Pepper -- to taste
2 pounds Chicken Wings
1/4 cup Butter -- melted
Dipiping Sauce (see below)
Flour Tortillas
1 cup Plain Non-fat Yogurt
4 cloves Garlic -- minced
2 tablespoons chopped Fresh Cilantro
1/2 teaspoon Lime or Lemon Juice
dash Salt and Pepper

For Marinade: In a non-reactive bowl, combine chiles, garlic, lime or lemon juice, vinegar and seasonings; cover and refrigerate overnight.

For Wings: Cut off wing-tips and discard. Mix wings with marinade; let stand at least 2 hours.

For Dipping Sauce: Combine all ingredients in a blender or food processor; blend until smoothe, about 10-15 seconds.

To Assemble: Preheat oven to 375 degrees; spread foil over a baking sheet. Arrange wings on foil; brush with melted butter, being careful not to rub off the marinade. Bake 40 minutes. Serve with warmed flour tortillas and the dipping sauce (and of course some very cold beer!).

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved