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BBQ WINGS
Prep Time:
10
minutes
Cook Time: 45 minutes
4
Servings
8 Tyson Holly Chicken Wings
2
cups BBQ sauce
PREPARATION
-
Rinse chicken with cold water and pat dry with paper towels.
Cut off wing tips; discard or save for other purposes. Cut remaining wings
apart at joints to make 2 pieces each. Arrange in single layer in Rice Bowl.
Cover with BBQ sauce.
COOK
-
Fill Water Reservoir to Max level. Add Drip Tray, Steamer Bowl and
Rice Bowl. Cover and Steam for 45 minutes or until thermometer inserted in
meaty part of wings registers 17OF.
SERVE
-
Sprinkle with salt and pepper to taste. Serve with
Cole
slaw.
Refrigerate leftovers.
TIP
-
If thicker sauce is desired, cover the Rice Bowl with aluminum foil
when there are 10 minutes left in cooking time.
.This
will
prevent excess
liquid from dripping into sauce.
CAJUN-STYLE
HERB CHICKEN
2
Servings
Prep Time: 5 minutes
Cook Time: 50 minutes
2 Tyson
Holly
Split Chicken Breasts
1 can (14.5 oz) stewed
tomatoes, Cajun style
l/2
teaspoon hot sauce
1 teaspoon Italian seasoning
teaspoon cayenne pepper
PREPARATiON
-
Rinse chicken with cold water and pat dry with paper towels.
Remove skin. Combine tomatoes, hot sauce, and cayenne pepper in Rice Bowl.
Top with chicken, meaty side up. Sprinkle with Italian seasoning.
COOK
-
Fill Water Reservoir to Max level. Add Drip Tray, Steamer Bowl and
Rice Bowl. Cover and Steam for 50 minutes or until thermometer inserted in
meaty part of chicken registers
SERVE
-
Sprinkle with salt and pepper to taste.
Serve with crusty rolls.
Refrigerate leftovers.
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