Hot Wings

• 1 tsp. cayenne pepper
• 2 tsp. dried oregano
• 1 tsp. curry powder
• 2 tsp. paprika
• 2 tsp. dried thyme
• 2 lb. chicken wings, cut into drumettes
• 2 beef soup bones
• 2 Tbsp. kosher salt
• 5 stalks celery
• 1 onion, quartered
• 0.5 tsp. ground black pepper
• 2 `Bouquet Garni' spice balls
• 0.5 lb. baby carrots
• 0.25 c. fresh parsley
• 11 cloves garlic, peeled
• 1 c. barley
• 1 lb. dry black beans
• 1.5 qt. water
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 large red onion, chopped
• 6 cloves garlic, crushed
• 2 green bell peppers, chopped
• 2 jalapeno peppers, seeded and minced
• 0.25 c. dry lentils
• 1 (28 oz.) can peeled and diced tomatoes
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 0.5 tsp. dried oregano
• 0.5 tsp. ground black pepper
• 3 Tbsp. red wine vinegar
• 1 Tbsp. salt
• 0.5 c. uncooked white rice

1. In a large pot over medium-high heat, place the beans in 3 times their volume of water. Bring to a boil and let boil 10 minutes. Cover; remove from heat and let stand 1 hour. Drain and rinse.

cayenne pepper, oregano, curry powder, paprika, thyme, chicken, beef soup bones, kosher salt, stalks celery, onion, ground black pepper, bouquet garni, baby carrots, fresh parsley, garlic, barley, black beans, water, carrot, celery, red onion, garlic, green bell peppers, peppers, lentils, tomatoes, chili powder, ground cumin, oregano, ground black pepper, red wine vinegar, salt, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93417 (may not work)