what should I do after my run to bring my body temp back to normal?
TERIYAKI CHICKEN WINGS 3 1/2 lbschicken wings (about 20) 1/2 ccatsup 1/4 cdry white wine 1/4 csoy sauce 2 tbspsugar 1 tspsalt 1/2 tspground ginger 1 clove garlic, crushed Cut 1/2-inch tip off each wing; discardSeparate wings at jointPlace chicken in ungreased dish (13 x 9)Mix remaining ingredients and pour on chickenCover and refrigerate at least 1 hourHeat oven to 375 degreesRemove chicken from baking dish, but save the marinating sauceBake on rack in foil-lined pan for 30 minutesBrush with sauce ad bake another 30-40 minutes.
According to the book How to Cook Everything It is best to cook the wings half way thru before putting the sauce on.
Franks is the answer, although my cooking way is a little differentTry cooking them in oven til done but not overdone, then drop in a deep fryer to crisp them up and drench with FranksAlso take about 8 OZ of butter melted into a pint of Franks at a simmer instead of just franks for the sauce and of course Bluecheese dressing for dipping and carrots and celery for pallet cleansing
Here is what I used to do when I made them at workWe would toss them with sauce then bake them and then add more sauce before serving themThat was for the regualr wings, the ones that were breaded we flash fried to get the breading to stick, then finished them off in the oven and then tossed them with sauce before serving.
When you run, your body generates heat, and to lose this excess heat, it pumps the blood around the skin, to cool the blood, and produces sweat to cool the skin by evaporationWhen you stop running, you're skin is still getting rid of the excess heat, but as you're no longer generating it, your body temperature dropsThis is why a lot of races provide finishers with foil blankets to stop them from losing too much heat, and also if doing interval training during cold weather, you should put on a track suit during your recoveries, and at the end of the sessionHope this helps.
