[world_famous_recipes] SPICY TEX-MEX DRUMETTES

SPICY TEX-MEX DRUMETTES
1 16-OUNCE PACKAGE CHICKEN DRUMETTES (ABOUT 20 PIECES) OR 10 CHICKEN WINGS
1 8-OUNCE CAN HUNT'S TOMATO SAUCE
2 TO 4 TABLESPOONS BOTTLE HOT PEPPER SAUCE
2 TABLESPOONS WESSON OIL
1 TABLESPOON LIME JUICE
1 TABLESPOON LA CHOY SOY SAUCE
1 TEASPOON GARLIC POWDER
1/2 TEASPOON GROUND CUMIN
PLACE DURMETTES IN PLASTIC BAG SET IN DEEP BOWL. (OR, IF USING WINGS, CUT OFF AND DISCARD TIPS. CUT WINGS AT JOINTS TO FORM 20 PIECES. PLACE IN BAG SET IN BOWL.)
FOR MARINADE, IN BOWL COMBINE HUNT'S TOMATO SAUCE, PEPPER SAUCE, WESSON OIL, LIME JUICE, LA CHOY SOY SAUCE, GARLIC POWDER, AND CUMIN. POUR OVER CHICKEN. SEAL BAG. REFRIGERATE 2 T0 4 HOURS, TURNING BAG OCCASIONALLY.
DRAIN CHICKEN, RESERVING MARINADE. PLACE CHICKEN ON GREASED FOIL-LINED 15X10X1 INCH BAKING PAN. BAKE IN 375 DEGREE OVEN 30 MINUTES. TURN CHICKEN OVER; POWER MARINADE OVER TOP. BAKE 10 TO 15 MINUTES MORE OR UNTIL TENDER AND NO LONGER PINK
THIS IS THE ONE I DOUBLE..



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