Deep-fried Plantain Rounds

• 1 Cup Unsalted Butter -- melted
• 1 Teaspoon Fresh Lime Juice
• 1 Teaspoon Canned Pineapple Juice
• 2 Cloves Garlic -- minced
• 1/4 Teaspoon Hot Sauce
• 1 Cup Plain Bread Crumbs
• 1 Tablespoon Chopped Fresh Parsley
• 1 Teaspoon Paprika
• 1 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Onion Powder
• 1/8 Teaspoon Ground Allspice
• 20 Trimmed And Separated Wings

  Preheat the oven to 350. In a small mixing bowl, whisk the butter, lime, and pineapple juices, garlic, and hot sauce. Mix well and set aside. In a separate, large mixing bowl, combine the bread crumbs, parsley, paprika, pepper, salt, onion powder, and allspice. Mix well. Dip the wings one at a time into the sauce, then press each wing into the bread crumb mixture. Make sure the wings are thoroughly coated with the bread crumb mixture.

  Spread the wings evenly on a buttered 2 inch deep baking dish and bake for 25-30 minutes, turning occasionally, until brown, crispy, and cooked through. Transfer to a platter.