Deep-fried Plantain Rounds

Deep-fried Plantain Rounds - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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Latest Reviews

"A simple, moist, yummy carrot cake with cream cheese frosting." - stephanie

"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans..." - cheryl riccioli

"This was delicious! I eat low carb high fat and this was the best. Even my family liked it." - sheldon

"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am

"Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and..." - elizabeth mastaw

"I tried this today, minus the celery seed, added minced garlic. I only had thinly sliced, boneless, skinless chicken breast on hand, so used that. I loved it, and will try it again using different hot sauces (we have at least a dozen kinds in the pantry b/c of DH). DH enjoyed it, as well as my ... " - miss tinkerbell

Happy cooking...