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Ouch Wings

Created by jclawson, Monday, 06 December 2010


Kocoa Scott-Winbush, known as Chef Kocoa when she was on Chicago’s TV station WGN, has published Cooking with Love. More than a recipe book, it’s a tribute to her family and friends. Kocoa knows homestyle soul food, but she’s also a graduate of Washburne Trade School, where she was classically trained as a chef. Her recipes have African-American soul, looks, and good taste. The spiral-bound book is $30 plus $3.50 shipping from Kocoa at P.O. Box 61-7734, Chicago, IL 60661-7734. Visit her Web site at


At a glance
10 pounds chicken wings, separated into 3 pieces and the tips discarded
1/4-cup black pepper
1/4-cup garlic powder
1/4-cup rosemary
1/4-cup sage
1/4-cup cayenne pepper
3 bay leaves
1/2-cup soy sauce
1/4-cup lemon juice
2 cups hot sauce

Water, if needed, to cover the wings with marinade


Place the wing sections in a large container or plastic bag. Combine the remaining ingredients, pour over the chicken, and refrigerate for eight to 12 hours. Heat the oven to 375 degrees and, using a pair of tongs, take the wings out of the marinade and place on baking sheets in a single layer. Discard marinade. Bake for 30 to 35 minutes. Kocoa serves these wings with fruit salad or yogurt to help put out the fire.

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