Spicy Chili Chicken Wings

3.Remove the steak from the marinade, shaking off any excess. Discard the marinade. If desired, sprinkle the steak with salt. Place the steak on the grill and grill 35 to 45 minutes for medium doneness, turning every 15 minutes.

4.Transfer the steak to a cutting board and let stand for 5 minutes, loosely covered with foil. Thinly slice across the grain.

3.Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.

4.Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with tongs every 10 minutes to prevent burning and to ensure even cooking. To test for doneness, cut into the thickest part of the wing, the meat should be white, with no trace of pink and the juices should run clear.

Preparation time: 20 minutes Marinating time: 2 to 4 hours Grilling time: 25-30 minutes

Yield: 2 main dish servings or 4 appetizer servings

11⁄2 pounds chicken wings (about 8 wings)

3 tablespoons olive oil

3 tablespoons fresh lime juice

4 large cloves garlic, peeled and minced

2 teaspoons ground cumin

Plum Fancy Pork Swords

Recipe Courtesy of the National Pork Producers Council

Preparation time: 10 minutes Marinating time: 1 hour

Grilling time: 10 minutes

Yield: 4 Servings

4 bamboo skewers

(soak in water before using)

Nutritional Information Per Serving

Serving Size: 1

Nutrient	Per Serving
Calories	183
Total Fat	5g
Cholesterol	44mg
Sodium	1340mg
Protein	19g

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon peeled and grated ginger

1 teaspoon salt, or to taste

1⁄2 teaspoon hot chili powder or cayenne pepper 1⁄2 teaspoon cinnamon

1.Rinse the chicken wings under cold running water and pat dry with paper towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and freeze tips to use later to add flavor to canned or homemade soups and stocks.)

2.Combine all the remaining ingredients in a large, resealable plastic bag or mixing bowl, blending them well.

3⁄4 pound ham, fully cooked, cut into 1-inch cubes 1⁄4 cup plum preserves

1 tablespoon Dijon-style mustard

1 teaspoon lemon juice, fresh

1⁄4 teaspoon cinnamon

Place ham in shallow bowl. Combine remaining ingredients in small pan. Heat until dissolved. Pour sauce over ham. Marinate for 1 hour. Place cubes on bamboo skewers that have been soaked in water. Grill for 10 minutes. Turn skewers frequently. Baste with sauce.

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