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Ingredients
US|METRIC
8 SERVINGS
- 12 oz. chili sauce
- 2 Tbsp. olive oil
- 2 Tbsp. chenin blanc (Baron Herzog, or other white wine)
- 3 cloves garlic (crushed or 2-3 cubes Gefen frozen garlic)
- 3 Tbsp. fresh basil leaves (chopped, or 9 cubes Dorot frozen basil)
- 1 dash hot sauce (I use Frank’s Original Hot Sauce)
- 8 pieces chicken (bottoms or quarters)
- salt (to taste)
- paprika (to taste)
- onion powder (to taste)
- garlic powder (to taste)
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