Prep Time: approx. 10 Minutes.
Cook Time: approx. 30 Minutes.
Ready in:  approx. 12 Hours 40 Minutes.
Makes 4 servings.

  8 chicken wings
  4 tblspns soy sauce
  3 tblspns oyster sauce
  3 tblspns sweet sherry
            salt and pepper to taste
1/2 cup     all-purpose flour
1/2 cup     corn flour
  1 quart   vegetable or cannola oil for deep frying

To Marinate:
Place the chicken wings in a large nonporous glass dish or bowl. In a
small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and
pour mixture over chicken; turn to coat. Cover dish and refrigerate to
marinate for 12 to 24 hours.

Remove chicken from marinade, disposing of any remaining marinade. Mix
all-purpose flour with corn flour in a shallow dish or bowl and toss
wings in flour mixture until well coated.

Heat oil in a deep skillet or deep fryer to 350 deg. F. and deep fry
wings until crispy and cooked through (juices run clear).
Drain on paper towels and serve.
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Oven Barbecue Chicken Wings        by: Chef Norm

Makes 4 to 6 servings.

 10 chicken wings
  3 tblspns butter
  1 tblspn  onion powder
  1 tblspn  garlic powder
1/2 tspn    dried thyme
  5 tblspns brown sugar
  2 tblspns Worcestershire sauce
  1 cup     ketchup
1/2 cup     water
  2 tspn    white vinegar
  2 tblspns prepared mustard (*See Note)

*Note: I have used whole grain mustard several times also and it is
       delicious.

Preheat oven to 425 degrees F (220 degrees C).

In a small saucepan, melt butter or margarine. Add onion powder, garlic
powder, dried thyme, sugar, Worcestershire sauce, vinegar and mustard;
mix well. Dilute ketchup with water and add to saucepan mixture. Let
simmer for 15 to 20 minutes. It will thicken a bit.

Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture
over chicken. Bake, uncovered, in the preheated oven for about 45
minutes.

Chef's Note:
Keep turning wings over every 15 minutes or so, to make sure the wings
cook evenly and the sauce does not burn.
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Caramelized Baked Chicken

Roast chicken pieces with sticky, sweet and tangy coating.

Cook Time: approx. 1 Hour.
Makes 6 servings.

  3 pounds  chicken wings
  2 tblspns olive oil
1/2 cup     soy sauce
  2 tblspns ketchup
  1 cup     honey
  1 clove   garlic, minced
            salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13
inch baking dish. Mix together the oil, soy sauce, ketchup, honey,
garlic, salt and pepper. Pour over the chicken. Bake in preheated oven
for one hour, or until sauce is caramelized.
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Buffalo Chicken Wings          by: Chef Norm

These are a bit firey, easy, and delicious buffalo wings!

Makes 24 servings.

24 large       chicken wings
 2 quarts      vegetable oil for deep frying
 4 tblspns     butter
 2 cloves      garlic, minced finely
 1 tblspn      distilled white vinegar
 5 tblspns     hot pepper sauce (I use Tabasco)
               salt and pepper to taste

In a large skillet or deep fryer, deep fry chicken wings in oil until
done, about 10 minutes. Remove wings and drain on paper towels.

Melt butter/margarine in skillet, add garlic and cook until translucent,
not browned. Then add vinegar and hot sauce. Season with salt and pepper
to taste. Stir all together. Add cooked chicken to sauce and stir over
low heat to coat. The longer the wings simmer in the sauce, the hotter
they will be. Serve warm.
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Buffalo Chicken Wings II

These Wings are dredged in flour and baked.

Cook Time: approx. 40 Minutes.
Makes 24 pieces (8 servings).

 12         chicken wings, split and tips discarded
  3 tblspns butter, divided
1/4 cup     all-purpose flour
  1 tblspn  distilled white vinegar
  3 tspns   hot pepper sauce
1/4 tspn    salt
1/2 cup     blue cheese salad dressing

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven.
Coat chicken with flour, shake off excess and place in dish.

Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake
uncovered for another 20 to 25 minutes, or until chicken is cooked
through and no longer pink inside when thickest pieces are cut in the
center. Drain on paper towelling.

In a small bowl combine the remaining 1 tablespoon butter, vinegar,
pepper sauce and salt and mix until well blended. Add chicken and toss
until evenly coated with mixture. Serve with bleu cheese salad dressing.
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Buffalo Chicken Wings III

Chicken wings baked with a mixture of hot sauce, tomato
sauce, chili powder and cayenne.

Cook Time: approx. 45 Minutes.
Makes 4 servings.

   20         chicken wings, split and tips discarded
  1/2 cup     butter, melted
  1/2 cup     Cajun red pepper sauce
  3/4 cup     tomato sauce
1 1/2 tblspns chili powder
    1 tspn    cayenne pepper

Preheat oven to 375 degrees F (190 degrees C).

Bake wings in preheated oven for 30 minutes, or until cooked through and
crispy.

Meanwhile, in a small bowl combine melted butter, red pepper sauce,
tomato sauce, chili powder and cayenne pepper. Mix together.

When wings are baked, dip in sauce to coat well, then shake off excess
and return coated wings to baking sheet. Reduce oven temperature to 250
degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
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Candied Garlic Chicken Wings

These wings are sweet and sticky!
Sauce can be reheated and poured over a side dish of rice.

*WARNING* Make sure to bring the sauce to a boil, and simmer for several
minutes to kill any bacteria that may be present.

Makes 4 servings.

1 1/2 cups    honey
    6 tblspns soy sauce
    2 cloves  garlic, minced
    2 pounds  chicken wings

Heat honey, soy sauce, and garlic in a saucepan until boiling.

Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the
honey mixture over the chicken. Cover with foil. Marinate in the
refrigerator for a few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the
wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes.
Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn
the chicken wings, and cook for another 10 minutes.
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Caribbean Cook Up

This is a Caribbean One Pot Dish, which includes chicken,
fish, rice and vegetables. Serve hot!

Makes 5 servings.

1/2 pound chicken wings
  2 onions, chopped
1/4 cup chopped celery
  1 tspn browning sauce
  4 cups water
  2 cups white rice
  1 cup pigeon peas or green peas (thawed and drained of water)
1/2 pound cod
  3 tomatoes, cubed
  1 cup grated carrots
  1 tspn salt

Rinse chicken, pat dry and season to taste. Heat oil in a large skillet
over medium high heat. Add the chicken and brown, then add the onion,
celery, and gravy browning and saute until onion and celery are soft.
Next, add the water, rice, peas, fish, tomatoes, carrots and salt and
stir all together. Cover skillet, reduce heat to medium low and simmer
for 25 to 35 minutes or until the rice and peas are soft but grainy.
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Chicken Lollipops

Makes 4 to 6 servings.

 10         chicken wings
  1 tspn    salt
  1 tspn    soy sauce
1/2 tspn    chili powder
  1 drop    red food coloring
  1 tspn    distilled white vinegar
  1 tspn    chopped garlic
  1 tspn    finely chopped green chile peppers
  4 tblspns cornstarch

TO MAKE MARINADE:
Combine the soy sauce, red chili powder, red food coloring, vinegar,
garlic and green chiles. Mix well.

On each chicken wing, push the meat down to one end. Marinate the wings
for AT LEAST 1/2 hour.

Remove the wings from the marinade and add the cornstarch to the
marinade to make a batter. Dip the wings in the batter and deep fry.
Ready to serve!
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Chicken Oriental

If desired serve with rice or noodles, pouring sauce from chicken over
each serving. *WARNING* Be sure to bring sauce to a boil and simmer for
about 5 minutes to kill and Bacteria before pouring over rice or
noodles. You can also cut down on calories by not dredging the chicken
but just browning it in a roast pan (using cooking spray) on top of the
stove, then adding the remaining ingredients as directed and roasting in
the oven. It's good either way!

Makes 4 to 6 servings.

2 pounds chicken wings
1 cup all-purpose flour, for dredging
2 tablespoons butter
1 onion, chopped
2/3 cup orange juice
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 teaspoon garlic salt (optional)

Preheat oven to 350 degrees F(175 degrees C).

Dredge chicken wings in flour and brown slowly in butter or margarine
over medium heat. Place browned chicken in a 9x13 inch baking dish.

Add the onion, orange juice, ketchup, brown sugar, soy sauce, ground
ginger and garlic powder/salt to the frying pan. Bring to a boil. Pour
mixture over chicken and bake in preheated oven for 30 minutes. Turn
chicken and continue baking for 30 additional minutes or until very
tender.
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Chicken Wings

Breaded, mustardy wings.

Makes 10 servings.

  2/3 cup  butter
  1/4 cup  Dijon-style prepared mustard
1 1/4 cups dried bread crumbs, seasoned
  1/4 cup  Parmesan cheese
   20      chicken wings, tips discarded

Preheat oven to 400 degrees F (205 degrees C).

Melt butter or margarine and stir in mustard. Place bread crumbs in a
flat dish. Roll each chicken piece in the butter mixture, then coat with
bread crumbs.

Place chicken pieces in a 9x13 inch baking dish. Sprinkle with cheese
and bake in the preheated oven for 15 minutes. Turn and bake 15 minutes
longer, or until crispy.
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Chicken Wings Pacifica

Quick, easy appetizer. Can also be grilled!!

Makes 5 to 10 servings.

  3 pounds chicken wings
  1 cup soy sauce
  1 cup packed brown sugar
1/2 cup butter
  1 tspn mustard powder
3/4 cup water

Disjoint the chicken wings, discarding the tips.

Combine the soy sauce, brown sugar, butter or margarine, mustard and
water and heat until the sugar and butter dissolve. Let mixture cool and
pour over wings. Marinate in the refrigerator for 2 hours, turning
occasionally.

Preheat oven to 350 degrees F (175 degrees C). 4 Bake chicken wings in
marinade for 45 minutes, turning once and spooning marinade over chicken
occasionally. Drain on paper towels and serve.
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Tasty Oniony Wings

Makes 20 to 25 servings.

5 pounds  frozen chicken wings
1 cup     apricot preserves
1 (1 oz)  package dry onion soup mix
1 (16 oz) bottle Catalina salad dressing

Preheat oven to 400 degrees F (200 degrees C).

Cut the chicken wings into individual pieces and place
on a lightly greased cookie sheet (you may need two
cookie sheets).

Spread apricot preserves over wings. Sprinkle dry onion
soup mix over wings, then pour Catalina dressing all over.
Bake in the preheated oven for 1 hour.
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Crispy Wings

Egg, flour and cornflake crumb coated wings fried with
carrot. A golden, crispy chicken wing that's easy to make.

Cook Time: approx. 15 Minutes.
Makes 12 servings.

            oil for deep frying
  1 cup     all-purpose flour, divided
  8 tblspns garlic powder, divided
  6 lg      eggs, beaten
  3 cups    crushed cornflake crumbs
 24         chicken wings
1/2         carrot, cut into thick strips

Preheat oil in a large, deep skillet or deep fryer. In a shallow dish or
bowl mix together 3/4 cup flour with 2 tablespoons garlic powder; in a
second shallow dish or bowl combine eggs and 4 tablespoons garlic powder
and mix together. In a third shallow dish or bowl mix together cornflake
crumbs, remaining 1/4 cup flour and remaining 2 tablespoons garlic
powder.

Dip each wing in the flour mixture, crumb mixture, egg mixture then back
in the crumb mixture. Drop carrot into hot oil; when it starts to fry,
drop in the wings. Fry about 10 minutes, or until cooked through -
they'll be a deep golden color.
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Deidra's Hot Wings

WARNING: These are extremely HOT! Spicy hot, that is.

Cook Time: approx. 20 Minutes.
Makes 12 servings.

4 pounds chicken wings
4 tblspns Cajun seasoning
1 (5 oz) bottle hot sauce

Rinse wings in cold water and place on baking sheets. Generously
sprinkle Cajun seasoning on both sides of chicken, then dash all with
hot sauce (enough to cover wings, without leaking off baking sheets).
Refrigerate for 3 hours.

Preheat oven to 400 degrees F (200 degrees C).

Bake chicken in preheated oven for 20 minutes. Turn and bake for another
10 minutes, or until chicken is cooked through (juices run clear). Serve
with blue cheese or ranch salad dressing, if desired.
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Easy Baked Chicken Wings

Dip those wings in egg and flour, then pour a basic soy sauce, sugar and
vinegar sauce over them and bake to completion.

Cook Time: approx. 1 Hour.
Makes 6 servings.

  3 pounds chicken wings
  2 lg     eggs, beaten
1/2 cup    all-purpose flour for coating
3/4 cup    oil for frying
1/4 cup    margarine

SAUCE
6 tblspns  soy sauce
6 tblspns  water
2 cups     white sugar
1 cup      vinegar
2 tblspns  monosodium glutamate (MSG) (optional)

Preheat oven to 350 degrees F (175 degrees C).

Pour egg beat into a shallow dish or bowl; do the same with the flour.
Heat oil and margarine in a large, deep skillet over medium high heat.
Dip wings in egg, then flour, then fry until browned and crisp. Lay
browned wings in an 11x14 inch baking dish.

To Make Sauce:
In a small bowl combine the soy sauce, water, sugar, vinegar and MSG.
Blend well and pour sauce over chicken. 4 Bake in the preheated oven for
1 hour.
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Easy Slow Cooker Chicken Wings

Chicken wings slow cooked with a spicy tangy sauce
mixture which includes chili sauce, chili powder lemon juice
and molasses!
Cook Time: approx. 5 Hours.
Makes 8 servings.

5 1/2 pounds  chicken wings, split and tips discarded
    1 (12 oz) can or bottle chile sauce
  1/4 cup     fresh lemon juice
  1/4 cup     molasses
    2 tblspns Worcestershire sauce
    3 drops   hot pepper sauce (yea right!)
    1 tblspn  salsa
2 1/2 tspns   chili powder
    1 tspn    garlic powder
    2 tspns   salt

Place chicken in slow cooker. In a meduim bowl combine the chile sauce,
lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa,
chili powder, garlic powder and salt. Mix together and pour mixture over
chicken. Cook in slow cooker on Medium Low setting for 5 hours.
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Honey Black Pepper Chicken Wings

Chicken wings marinated in a spicy, flavorful honey soy
mixture, then deep fried.

Cook Time: approx. 15 Minutes.
Makes 8 servings.

   16           chicken wings
    2 med       red onions, minced
    4 cloves    garlic, finely chopped
    1 slice     fresh ginger root, minced
                water as needed
    2 tspns     sesame seeds
    1 tblspn    sesame oil
    2 tblspns   dark soy sauce
    2 tblspns   white wine
1 1/2 tblspns   oyster sauce
    1 tblspn    fresh lemon juice
    3 tblspns   honey
    1 pinch     salt
    1 slice     fresh ginger root, finely chopped
    4 cloves    garlic, finely chopped
   10           black peppercorns, coarsely ground
    4 cups      oil for deep frying

Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves
garlic and 1 slice ginger in a blender, adding water as needed to
dilute; rub this mixture into the chicken pieces.

In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine,
oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1
slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to
chicken and turn to coat; cover dish and refrigerate to marinate for
about 30 minutes.

Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for
about 10 to 15 minutes, or until cooked through and juices run clear.
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Honey Lime Chicken Wings

A tangy, sweet but tart honey lime coating gives these
wings a refreshingly zingy flavor.

Makes 8 to 10 servings.

 18 whole    chicken wings, split
1/4 cup      honey
  2 tblspns  fresh lime juice
  1 tblspn   grated lime zest
  1 clove    garlic, minced
1/4 tspn     salt
1/4 tspn     ground black pepper
1/2 cup      all-purpose flour
  2 quarts   vegetable oil for frying

In a large bowl, mix together the honey, lime juice,
lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken
wings in the flour to coat.

In a large skillet, fry the chicken wings in hot, 1
inch deep oil until cooked through. Place the cooked wings
in the honey/lime mixture and toss to coat well. Serve immediately.
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Hot Hot Hot Wings

Warning! These hot, hot, hot wings are addicting!

Cook Time: approx. 20 Minutes.
Makes 15 servings.

  4 pounds   chicken wings
  1 tspn     garlic powder
1/2 tspn     ground black pepper
  1 cup      tomato-based hot pepper sauce
  2 tblspns  vinegar-based hot pepper sauce
  1 tspn     garlic powder
1/4 cup      grated Parmesan cheese
  3 tblspns  butter, melted

Preheat an outdoor or indoor grill to a high heat. Lightly grease the
grill.

Season wings with garlic powder and ground black pepper. Cook wings on
the preheated grill until they are very crispy. Turn the wings
frequently as they will burn easily.

While the wings are grilling, in a large bowl, combine both hot sauces
with garlic powder, Parmesan cheese and melted butter.

When the wings are finished cooking, place them in the large bowl of hot
sauce mixture and stir until they are coated.
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Italian Chicken with Garlic and Lemon

Baked Italian chicken with lemon and garlic. You can make
this dish with any of your favorite chicken parts -
breasts, drumsticks, et cetera.

Note: the garlic and onion can be put through a food processor.

Cook Time: approx. 1 Hour 15 Minutes.
Makes 15 servings.

 15          chicken thighs
  8 lg       potatoes, peeled and quartered
  1 quart    vegetable oil for frying
1/2 cup      wine vinegar
  5          lemons, juiced
 10 cloves   crushed garlic
  2 tblspns  dried oregano
  2 tblspns  dried parsley
  1 med      onion, minced
             salt and pepper to taste

Preheat the oven to 350 degrees F (175 degrees C).

Arrange the chicken pieces in a 10x15 inch enameled roasting pan. In a
large skillet over medium high heat, fry the potatoes in 1/2 inch deep
oil until golden brown, then put them in the pan with the chicken.

Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt
and pepper with the 1/2 cup reserved frying oil and pour this mixture
over the chicken and potatoes.

Bake in the preheated oven for 1 1/4 hours, basting the chicken and
potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
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Japanese Chicken Wings

Chicken wings are egged and fried in butter, then baked in a tangy sauce
of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious,
sticky chicken wings! These are not low calorie!!!

Cook Time: approx. 45 Minutes.
Makes 4 servings.

3 pounds   chicken wings
1 lg       egg, lightly beaten
1 cup      all-purpose flour for coating
1 cup      butter

SAUCE
3 tblspns  soy sauce
3 tblspns  water
1 cup      white sugar
1/2 cup    white vinegar
1/2 tspn   garlic powder, or to taste
1 tspn     salt

Preheat oven to 350 degrees F (175 degrees C).

Cut wings in half, dip in egg and coat with flour.

Heat butter in a large, deep skillet over medium-high heat. Fry wings
until deep brown. Place in a shallow roasting pan.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder
and salt. Pour over wings.

Bake in preheated oven for 30 to 45 minutes, basting wings with sauce
often.
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Jerry's Wings

Cook Time: approx. 15 Minutes.
Makes 4 servings.

  1 cup    vegetable oil
  1 pound  chicken wings
3/4 cup    butter
1/4 cup    hot pepper sauce

In a large skillet or deep fryer, heat oil to 375 degrees F (190 degrees
C). Fry wings for approximately 8 minutes. Let drain on paper towels.
Place the chicken wings in a large mixing bowl.

In a large saucepan, melt butter and hot sauce. Pour the sauce over the
chicken wings and toss until all wings are coated.
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Kowloon's Chinese Chicken Wings

Makes 10 to 12 servings.

  3 pounds  chicken wings
  3 tblspns salt
  2 tblspns white sugar
  6 tblspns water
  6 tblspns soy sauce
  1 tblspn  gin
1/4 tspn    ground ginger
  1 quart   vegetable oil for frying

FOR MARINADE:
Combine the salt, sugar, water, soy sauce, gin and ginger. Put mixture
in a zipper style plastic bag, add chicken and marinate for 24 hours or
as long as possible, turning bag frequently.

In a large skillet over medium high heat fry marinated chicken wings in
hot oil until golden brown, about 8 minutes each side. Ready to serve!
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Mumze's Sticky Chicken

Cook Time: approx. 1 Hour
Makes 4 servings

  2 pounds   chicken drumettes
1/4 cup      light corn syrup
1/2 cup      soy sauce
1/2 cup      white sugar
1/4 cup      white wine
  1 pinch    garlic powder, or to taste

Preheat oven to 400 degrees F (200 degrees C).

Lay chicken in a single layer in a baking dish.

In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour
over chicken and sprinkle with garlic powder.

Bake in preheated oven until sauce is hot and bubbly.

Reduce temperature to 350 degrees F (175 degrees C), and bake until
thick and sticky, basting repeatedly.
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Orange Island Chicken

Makes 4 to 6 servings.

1/2 cup      orange juice
1/3 cup      soy sauce
  1 tspn     ground ginger
1/2 tspn     onion powder
  1 tspn     orange zest
  3 pounds   boneless skinless chicken breasts, cut into strips
1/2 cup      all-purpose flour
  3 tblspns  vegetable oil

FOR MARINADE:
In a zipper style bag, combine the orange juice, soy sauce, ginger,
onion powder and orange peel. Mix well.

Add the chicken pieces to the marinade and refrigerate overnight, or for
at least 8 hours.

Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from
the marinade. (Do not discard the marinade). Coat the chicken with
flour. In a large skillet, heat the oil and brown the chicken over
medium high heat. Transfer to a 9x13 inch baking dish. Pour remaining
marinade over chicken. Cover and bake in the preheated oven for 30
minutes. Remove cover and bake for 15 minutes more. Let cool and serve.
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Original Buffalo Wings

Makes 24 wings
 
  4 pounds chicken wings
          salt and pepper to taste
  4 cups  vegetable oil
1/4 cup   butter
  2 tspns hot pepper sauce
  1 tspn  distilled white vinegar

Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190
degrees C).

Cut off tips, and separate each wing at the joint. Sprinkle with salt
and pepper.

Place half of the wings in the deep fryer. When the wings are golden
brown and crisp, remove them and drain well. Salt wings to taste. Add
remaining wings and repeat frying process. Once wings have drained a
bit, place them in a large mixing bowl.

Melt butter or margarine in a small saucepan. Mix in hot sauce and
vinegar. Pour melted sauce over the cooked wings, and mix to coat the
wings with sauce.
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Oven Fried Chicken Thighs II

 12      chicken thighs
  3 lg   eggs
  1 cup  all-purpose flour
  1 cup  Italian seasoned bread crumbs
         salt and pepper to taste
  1 tspn paprika
1/2 cup  vegetable oil

Preheat oven to 350 degrees F (175 degrees C).

Place flour in a shallow plate or bowl and season with salt and pepper
to taste. Put the bread crumbs in another shallow plate or bowl and beat
the eggs in another bowl.

Dredge the chicken piece by piece in the flour, then the egg, then the
bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch
baking dish. Add the chicken to the dish and sprinkle with paprika to
taste. Bake in the preheated oven for 30 minutes, then turn pieces over
and bake for another 30 minutes. Remove from oven and drain on paper
toweling.
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Quick Polynesian Chicken

Fruit and chicken always pair up so well, and now they make the simplest
meal ever: Chicken baked in fruit cocktail! Delicious, easiest ever
recipe!

Makes 4 to 6 servings.

6 chicken thighs
1 (15.25 ounce) can fruit cocktail

Preheat oven to 350 degrees F (175 degrees C).

Rinse and pat dry the chicken pieces. If you wish, remove the skins (not
mandatory). Place chicken in a 9x13 inch baking dish.

Pour the fruit cocktail and juices evenly over the chicken and bake in
the preheated oven for 1 hour (no turning or basting needed). Let cool
and serve.
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Restaurant-Style Buffalo Chicken Wings

This is the similar to the hot wings recipe served at a
popular restaurant chain. You all know which one!! Hehehehe!
If you have ever had them, you have to love them.

Cook Time: approx. 15 Minutes.
Makes 10 chicken wings (5 servings).

          oil for deep frying
1/4 cup   butter
1/4 cup   hot sauce
  1 dash  ground black pepper
  1 dash  garlic powder
1/2 cup   all-purpose flour
1/4 tspn  paprika
1/4 tspn  cayenne pepper
1/4 tspn  salt
 10       chicken wings

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil
should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small
saucepan over low heat. Stir together and heat until butter is melted
and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and
salt. Place chicken wings in a large nonporous glass dish or bowl and
sprinkle flour mixture over them until they are evenly coated. Cover
dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of
wings begin to turn brown. Remove from heat, place wings in serving
bowl, add hot sauce mixture and stir together. Serve.
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Sesame Oil Chicken Wings

From Singapore, this Chinese dish made with chicken wings,
filled with the aroma of sesame oil which makes it totally
irresistable. If possible, cook in a clay pot.
Also, sliced potatoes can be added to make a hearty meal.
Serve with rice or bread if desired.

Makes 8 servings.

    2 pounds    chicken wings
1 1/4 cups      water
   10 tblspns   dark soy sauce
    5 tblspns   light soy sauce
    1 clove     crushed garlic
    1           green onion, chopped
  1/4 cup       sesame oil
    1 dash      sesame oil

Cut the chicken wings into 3 separate portions. In a large skillet,
combine the chicken, water, dark soy sauce, light soy sauce, garlic and
green onion. Stir together and cook for 15 minutes over medium heat.

Add the 1/4 cup sesame oil and simmer for another 15 minutes over low
heat. Bring mixture to a boil and add dash of sesame oil. Remove from
heat, let cool and serve.
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Sesame Wings

These can be served as a main course, but its also my
favorite hors d'oeuvres recipe to bring to pot lucks. The hint
of curry really adds to it.

Cook Time: approx. 30 Minutes.
Makes 6 servings.

  2 pounds  chicken wings
1/2 cup     honey
2/3 cup     prepared mustard
1/2         lemon, juiced
  1 tspn    curry powder
  3 cloves  crushed garlic
            ground black pepper to taste
1/2 cup     sesame seeds

Combine honey, mustard , lemon juice, curry powder, garlic, and pepper
in a resealable plastic bag. Add chicken wings, and marinate at least 1
hour in refrigerator.

Meanwhile, toast sesame seeds by placing on a cookie sheet in a 350
degree F (175 degrees C) oven for approximately 10 to 15 minutes,
shaking to toss occasionally.

Remove wings from marinade. Broil for 5 to 10 minutes on each side, or
until well cooked. Baste with marinade every few minutes. Remove from
oven, and sprinkle liberally with the sesame seeds.
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Spicy Citrus Chicken Wings

Cook Time: approx. 20 Minutes.
Makes 28 appetizers (28 servings).

1/2 cup        honey
1/4 cup        orange juice
  1 (.7 ounce) envelope GOOD SEASONS Italian Salad Dressing Mix
  1 tblspn     hot pepper sauce
 28            chicken wings, separated at joints, tips discarded

Mix honey, juice, salad dressing mix and hot pepper sauce in large bowl.
Reserve 1/4 cup honey mixture; refrigerate. Add chicken to bowl with
remaining honey mixture; toss to coat. Cover. Refrigerate at least 1
hour to marinate. Drain; discard honey mixture.

Place chicken wings on rack of broiler pan. Broil 4 to 6 inches from
heat 16 to 20 minutes or until chicken is cooked through, turning and
brushing occasionally with reserved 1/4 cup honey mixture.
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Sweet and Gooey Chicken Wings

Cook Time: approx. 1 Hour 35 Minutes
Makes 3 to 4 servings.

  1/2 cup     soy sauce
  1/4 cup     packed brown sugar
  1/2 tblspn  vegetable oil
  1/2 tspn    minced fresh ginger root
  1/2 tspn    garlic powder
1 1/2 pounds  chicken wings

In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger,
and garlic powder. Mix until brown sugar completely dissolves into the
mixture. Place the chicken wings in the dish and turn them over until
they are all well coated. Cover the dish and refrigerate for at least 4
hours. Turn the chicken again, after 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes.
Turn the chicken wings, and spoon sauce from the bottom of the pan over
the tops of the wings. Cook an additional 50 minutes, uncovered.
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Sweet Spicy Wings

Sweet and spicy wings! You can make two batches of the sauce and use one
as a marinade before grilling the chicken; then pour the second batch
over the chicken after it is grilled. It is not mandatory to do it this
way, just better!

Makes 6 to 10 servings.

  6 pounds   chicken wings
  1 (12 oz)  can or bottle Louisiana-style hot sauce
3/4 cup      butter
  8 oz       honey
  1 pinch    garlic salt
  1 pinch    ground black pepper
  1 tspn     ground cayenne pepper

Grill the chicken (you can deep fry or bake the chicken instead if you
want to, but it is best when grilled).

Combine the hot sauce, butter or margarine, honey, garlic salt, ground
black pepper and cayenne pepper. Pour the sauce mixture into a medium
size skillet and simmer for 10 minutes. Pour the sauce over the grilled
chicken wings and serve.
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Thai Chicken Wings

Makes 3 to 4 servings.

  5 pounds   frozen chicken wings
  1 cup      chicken broth
1/2 cup      white sugar
1/4 cup      fish sauce
1/4 cup      crushed garlic
1/4 cup      finely chopped jalapeno chile peppers
  2 tblspns  cornstarch
  3 tspns    paprika
  1 tblspn   olive oil

Preheat oven to 400 degrees F (200 degrees C).

Place chicken wings on a non-greased cookie sheet. Bake in the preheated
oven for 45 minutes to 1 hour, turning once, until golden brown. Move to
serving dish/platter.

In a medium skillet saute garlic and jalapeno peppers in olive oil until
soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch
and let thicken. Stir all together and pour over crispy chicken wings.
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Thai-Style Chicken Wings

Makes 6 servings.

  3 pounds    chicken wings
  1 cup       chicken broth
  1 cup       white sugar
1/4 cup       fish sauce
  2 tblspns   cider vinegar
  1 tblspn    cornstarch
  2 tspns     paprika
  1 tblspn    vegetable oil
1/3 cup       minced garlic
  3 tblspns   minced jalapeno peppers
1/4 cup       sliced red bell peppers

Preheat oven to 400 degrees F (205 degrees C).

In a large bowl combine the broth, sugar, fish sauce, vinegar,
cornstarch and paprika. Set aside.

In a hot wok or skillet add the oil, garlic and chiles. Stir fry over
high heat until the garlic turns slightly golden, about 4 minutes. Add
the broth mixture and stir until it boils and is reduced to about 1 1/4
cups, about 10 to 15 minutes. Keep warm.

Place the chicken wings in a 10x15 inch baking dish and bake, uncovered,
in the preheated oven for 60 to 70 minutes (until browned and crisp).
Turn occasionally. Drain off the fat. With a slotted spoon, transfer the
wings to a platter and pour the garlic sauce mixture over them, mixing
well. Garnish with red bell pepper strips if desired.
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Wings In Cola

Makes 16 servings.

4 pounds    chicken wings, tips discarded
1 tspn      garlic salt
1 tspn      onion powder
1 (12 oz)   can cola-flavored carbonated beverage
1 cup       packed light brown sugar
2 tblspns   soy sauce

Preheat oven to 325 degrees F (165 degrees C).

Place chicken wings in a shallow casserole dish. Season with garlic salt
and onion salt. Mix cola, sugar, and soy sauce; pour mixture over
chicken wings.

Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings
over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours.
Turn wings every 30 minutes or so.
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Wings with Mint Leaves and Honey

Chicken wings brushed with a mint leaf, honey, lemon and
garlic mixture, then baked to a golden finish.

Cook Time: approx. 1 Hour
Makes 4 servings

  3 pounds   chicken wings
  1 tblspn   minced garlic
  2 tblspns  chopped fresh mint leaves
  1 tblspn   butter
  1          lemon, juiced
1/4 cup      honey

Preheat oven to 375 degrees F (190 degrees C).

Place chicken in two 9x13 inch baking dishes. Blend garlic and mint
leaves and spread mixture under skin of chicken pieces.

In a small saucepan, heat butter, lemon juice and honey over medium low
heat; mix well. Brush warmed mixture all over chicken skin.

Bake for 1 hour, or until golden brown and cooked through (juices run
clear). Brush again with honey mixture, and serve.
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