Wings

The Ultimate
Chicken Wing
Cookbook
Cajun Chicken Wings

12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 o 3/4 tsp! cayenne pepper
3/4 teaspoon "round cumin
3/4 teaspoon "round coriander
4 "arlic cloves -- #inely
1 1/2 teaspoons $ry mustard
2 teaspoons %aprika -- pre#erably
3/4 teaspoon $ried thyme leaves
1/2 teaspoon &alt
2 tablespoons Brandy
2 tablespoons 'resh lemon or lime (uice
$e#at the chicken wings by cooking them in boiling water #or 1) minutes!
$rain and set aside to cool! %reheat oven to 3*5 degrees! +sing a large
mortar and pestle, grind together the bay lea# bits, caraway seeds,
cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
#or about 1) minutes! -dd the brandy and lemon or lime (uice to the
pulveri.ed herbs and stir into a thick paste! /ith a pastry brush, cover
both sides o# each wing with the herb paste! /hen no more remains in the
mortar, s0uee.e the last #ew drops #rom the brush! -rrange the chicken
wings on a baking sheet! Bake until the skin turns deep brown and is 0uite
crisp appro1imately 3) minutes! akes about an hour to prepare!

AFRICAN CHICKEN WINGS
'23 45 /67"&
4 "arlic cloves
2 &hallots
1 1/2 teaspoons &alt
1 tablespoon Chinese 5 spice
2 teaspoons %aprika
1 teaspoon $ried rosemary -- crumbled
1/2 teaspoon Cayenne -- or to taste
2 tablespoons 8egetable oil
4 pounds Chicken wings -- about 2)-24
ips removed
'23 45 &-+C5
1/3 cup 7atural style peanut butter
1/4 cup Canned cream o# coconut --
/ell stirred
2 "arlic cloves -- chopped
1/4 cup /ater
1/4 cup 3ed bell pepper -- chopped
1/9 teaspoon $ried hot red pepper #lakes
2r to taste
1 teaspoon &oy sauce
Coriander sprigs
45 /67"&: %repare the chicken wings: ;ince and mash the garlic and
shallots to a paste with the salt! 6n a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil! ;i1
well! -dd the chicken wings! oss and stir them until they are completely
covered with the marinade! <et them marinate, covered and chilled #or 4
hours or over night! -rrange the wings, skin side up, on the rack o# a
#oil lined large broiler pan and bake them in the upper third o# a
preheated 425' oven #or 25 to 3) minutes or until they are golden! he
wings may be prepared one day in advance, kept covered and chilled and
then reheated be#ore serving! 45 &-+C5: 6n a blender, blend together the
peanut butter, cream o# coconut, garlic, water, bell pepper, red pepper
#lakes and the soy sauce until the mi1ture is smooth, season the sauce
with salt, to taste! 45 %35&57-627:
rans#er the sauce to a serving bowl set on a platter!
-rrange the wings around the bowl and garnish the platter with the
coriander!

Anchor Bar Hot Wings
Chicken wings 3ead below
he key to good Bu##alo /ings is how you prepare them as well as the
ingredients and the handling o# the wings! he most success#ul wings
served up here in Bu##alo are what they call ="rade - "rinders!= 'resh
wings that are very large and meaty! +sually, you cannot get them in a
#ro.en package, but can get them #rom a poultry dealer! 2nce you #ind them
make sure they are absolutely #resh! /ash them in cold water, split them
at the (oint and remove the tips! %lace them on a rack on a pan and
re#rigerate overnight to let the blood and water drain out o# the wings!
46& 6& - 35-< >5?! $rying the wings under re#rigeration will help to make
them a much crispier product, once deep #ried! 7e1t, use a deep #ryer or a
very heavy deep pot with a thermometer and add the oil! %eanut oil is very
good, or a commercial product such as can be #ound at a restaurant cash
and carry called ;el 'ry! 4eat the oil up &<2/<?, to 3@5', and depending
on the si.e o# the #ryer, deep #ry the dry wings @-9 minutes in small
batches, until thoroughly done and golden brown! 4old the cooked wings in
a warm oven i# necessary! - combination o# melted margarine and hot sauce
in the ratio o# 1 part margarine to 3 parts hot sauce will add the right
.ing! he key here is to add (ust enough sauce to coat the wings - the
more sauce you add, the hotter they will be! 'or the very brave, 1 part
margarine to 3 parts hot sauce and 1 part abasco is re#erred to as
=&uicidal /ings= by the late and dear $on Bellissimo, who owned the -nchor
Bar!
/orking 0uickly, place the deep #ried wings in a large bowl and add the
sauce mi1ture, shaking to coat them!
here are many good hot sauces to useA the one they use is either $urkee
'ranks 3ed 4ot &auce or /ingers 2riginal, again #ound in a restaurant cash
and carry!
Celery sticks and chunky blue cheese dressing B>enCs Bu##alo &tyle Blue
Cheese is a popular oneD and plenty o# napkins!

Barbecue Wing Dings
3 pounds chicken wing
3 tablespoons brown sugar
2 drops /orcestershire sauce
4 cups ketchup
1 onion
Cut o## the small piece o# the chicken wing and the bony part so you
have only the meaty part! ;i1 the ketchup, onion Bcut upD, brown sugar
and sauce together! $ip wings in the sauce! %ut on cookie sheet! Bake
at 35) degrees #or about 1 1/2 hour! 6# you have e1tra sauce, cook in
saucepan until thick!

Barbecued Chicken Wings
1 &tick butter
1 cup Brown sugar
1/2 tablespoon &auce
1/2 cup $ry red wine
2 teaspoons $ry mustard
2 large "arlic cloves -- crushed
1/4 cup 'resh lemon (uice
'resh ground pepper to taste
3e0uires marinating and long cooking time but it is simple! %lace chicken
wings, dis(ointed, in large #lat pan! Combine other ingredients and pour
over chicken!
<et stand #or at least 1 hour or overnight! Be sure all wings are well
coated with marinade! %lace pan in 35) oven and reduce heat to 25)! Bake
4-5 hours, turning wings at regular intervals! 6# all marinade is not
absorbed, pour o## and dry wings out a bit longer in oven Bbut not too
muchD be#ore serving!

Beaus S!eet"Sour Chicken Wings
2) Chicken wings
* 1/2 ounces omato sauce Bhal# canD
2 tablespoons 2range marmalade
1 tablespoon 4oney
2 teaspoons "inger -- minced
2 teaspoons 'ermented chili sauce -- B&ummit brandD
2 teaspoons %epper vinegar
4 "arlic cloves -- peeled
1 teaspoon &alt BscantD
2 teaspoons ;&"
1/2 cup /ater Bmore as neededD
ds abasco, to taste -Bor other hot pepper
-sauceD
Cut o## spurs #rom chicken wing-tips and rinse chicken wings! %lace in
pressure cooker with waterA bring to pressure and cook at high heat #or up
to #ive minutes! 3emove #rom pressure cooker and place cooked-out #at in
wide-mouthed, tapered (ar #or other uses!
Blend all ingredients e1cept chicken and abasco Bor hot sauceD until
#airly even consistency, with no large chunks o# ginger or garlic!
%lace 3/4 o# sauce in pan! 3oll wings in sauceA remove wings to broiler
pan Bwith slotted topD! Bake at 325 degrees '! #or 2) minutes! 3emove
#rom oven and spoon about hal# o# remaining sauce on top o# each pieceA
broil #or 5 minutes! -dd abasco or other hot pepper sauces to taste and
serve!
BeauCs notes:
E +se vinegar =which has been used to keep a supply o# birdCs-eye
peppers!=
E -#ter discarding chicken spurs, wash hands with very warm water and
$ial soap Band #ollow up with isopropyl alcohol rinseDA wash all utensils
with bleach! B2ne should always regard chickens, even i# processed in +&-
or inspected by +&$-, as uncleanF +&$- inspectors are notoriously less
than thorough, and +!&! packing houses o#ten neglect basic hygienic rules
in working with chickens, especially in dealing with their entrails, waste
products un-e1creted, etc! -nd one should not e1pect much better #rom
out-o#-country chickens!D
-
BEA#$%&AIS"G&A'ED CHICKEN WINGS
3 pounds Chicken wings -- tips removed
at (oints into 2 pcs
1/3 cup &oy sauce
1/3 cup 2range (uice
2/3 cup $ry red wine
2 tablespoons $ry red wine -- BadditionalD
3 Cloves garlic -- mashed
2 tablespoons "inger root -- chopped
@ tablespoons 3ed currant (elly
2 tablespoons 2range .est -- grated
1 tablespoon 2range .est -- thin (ulienne
'or garnish
1! %lace split wings in a large shallow nonaluminum pan! ;i1 soy, orange
(uice, red wine, garlic and ginerrroot together and pour over the wings!
Cover pan with plastic wrap and re#rigerate overnight, turning several
times in the marinade! 2! 3*5! <ine a baking pan with #oil! Coat a cooking
cooking spray and place rack in baking pan! 3! $rain chicken and arrange
on once! 3emove #rom oven, but do not turn o## the oven!
4! Combine (elly, 2 &tir until (elly is melted!
Brush wings generously with the gla.e and return to oven #or 1) minutes!
urn and brush again with gla.e!
Bake another 1) minutes, or until a rich dark brown and shiny! 3emove and
cool minutes! Can be baked up to a day ahead and reheated! 5! -rrange in
overlap

Bett( Whites Chicken Wings )aci*ica
3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
-rrange wings in shallow baking pan! 4eat butter, soy sauce, sugar, water
and mustard until butter and sugar melt! CoolA pour over wings and
marinate at least 2 hours, turning once or twice! Bake in same pan at 3*5:
#or 1-1/4 to 1-1/2 hours, turning occasionally! $rain on paper towels!

B+ue Cheese Di,
2 ounces Blue cheese -- crumbled
1/2 cup &our cream
1/2 cup ;ayonnaise
%lace everything in #ood processor and process till smooth!
Chill! &erve with celery sticks and Bu##alo Chicken /ings

B&#E C%RN-EA& CHICK WINGS
1/4 cup <ime (uice
1/4 cup 2il
1/2 teaspoon Crushed red pepper
1) Chicken wings -- about 2 lb
2 tablespoons ;argarine or butter
1/2 cup Blue or yellow cornmeal
2 tablespoons 'lour
1/2 teaspoon &alt
1/2 teaspoon "round cumin
1/9 teaspoon %epper
;i1 lime (uice, oil and red pepper in large glass or plastic bowl! Cut eac
chicken wing at (oints to make 3 pieces! $iscard tip! Cut o## and discard
e1cess skin!
%lace wings in oil mi1ture and stir to coat! Cover and re#rig 3 hours,
stirring occasionally! $rain! 4eat oven to 425'! 4eat margarine &hake
remaining ingredients in plastic bag or mi1 in bowl! &hake wings in
cornmeal mi1ture to coat and place in pan! Bake, uncovered, 2) minutes!
urn! Bake until golden brown, 2) to 25 minutes longer!

Broi+ed Chicken Wings
1 pound chicken wings
3 tablespoons lemon (uice
3 tablespoons soy sauce
1/9 teaspoon onion powder
salt -- to taste
pepper -- to taste
1 tablespoon honey
1 tablespoon catsup
3emove tips #rom wingsA cut wings into 2 pieces, and place in a shallow
dish! Combine lemon (uice, soy sauce, and onion powderA pour over chicken!
Cover and marinate wings in re#rigerator several hours or overnight! $rain
chicken wings, reserving 1 tablespoon marinadeA place wings on a
#oil-lined broiler pan! &prinkle with salt and pepper! Combine reserved
marinade, honey, and catsup, stirring wellA brush hal# o# mi1ture on
chicken wings! Broil @ to * inches #rom broiler #or * minutes! urn and
brush with remaining sauceA broil * additional minutes!

BR%N'ED CHICKEN WINGS WI.H /%#NG GINGER
2 pounds Chicken wings
1/4 cup $ark corn syrup
1/4 cup &oy sauce
1 tablespoon Corn oil
2 teaspoons ;inced #resh ginger
2 tablespoons $ry sherry
1/4 pound 8ery small mushrooms
1/2 &liced bamboo shoots
2 "reen onions -- cut in 2=
1/2 cup Chicken broth
1 tablespoon Cornstarch
2 tablespoons /ater

Cut wing tips o## chicken wings! %lace in shallow baking dish! 6n small
bowl, stir together corn syrup and soy sauce! %our over chicken wingsA
toss to coat well! ;arinate 3) minutes! $rainA reserve marinade!
6n large heavy skillet, heat corn oil over medium heat! -dd chicken wings
and gingerA stir #ry 2 minutes! &tir in reserved marinade and sherry! -dd
mushrooms, bamboo shoots and green onionsA stirring #re0uently, cook 2
minutes! -dd chicken broth! Bring to boil! 3educe heatA cover and simmer
2) minutes or until tender! 3emove chicken wings to serving platter, keep
warm!
&tir together cornstarch and water until smooth! &tir into skillet!
&tirring constantly, bring to boil over medium heat and boil 1 minute!
&poon over chicken wings! ;akes 4 servings!
Bu**a+o Chicken Wings
3 pounds Chicken wings -- &alt and pepper
1 Bottle CrystalCs sauce
-----'23 $6%-----
1 ounce Crumbled bleu cheese
1/3 cup ;ayonnaise
2 tablespoons ;ilk
Celery sticks
<op the tips o## the chicken wings and cut into drummettes! $iscard tips
or use #or stock! Bake drummettes in a #lat pan at 35) degrees #or 25
minutes! $rain pan (uices into stock pot #or #uture use! -dd CrystalCs
&auce, either medium or hot, and cook another 2) minutes! %repare dip by
mi1ing and arrange all on a platter while piping hot! he wings are
traditionally served with bleu cheese and celery!
B#FFA&% CHICKEN WINGS 01
2 pounds Chicken /ings
2il 'or 'rying
1/2 cup Butter
1 tablespoon abasco &auce
1 tablespoon 4ot %epper &auce
Blue Cheese $ressing
Chilled Celery &ticks
'ry up the chicken wings that have had the tips removed and cut in hal# at
the (oint in 1/4 cup o# butter until golden brown! -llow the wings to cool
be#ore #rying a second time, yes they are #ried a second time so i# you
are a calorie watcher you can stop now! hey can be #ried the #irst time a
day ahead! Be#ore #rying the second time mi1 the abasco and 4ot %epper
sauce with the melted butter! 'ry the wings a second time in the 42
butter until wings are heated! ?ou need to use enough abasco and 4ot
%epper sauce to give the butter a reddish color! &erve with chilled celery
sticks and blue cheese dressing!

&alad 2il
1/4 cup ;elted Butter
Celery &ticks
Carrot &ticks
Cut tips o## wings and cut wing in hal# at the (oint! 6n a 4 0uart
saucepan, heat 2 inches o# salad oil to 3*5o'! <ower wings into oil! 'ry
chicken wings #or 15 minutes or until very tender! $rain on paper towel!
;eanwhile, in a large bowl, stir together abasco &auce and butter until
well blended! -dd the chicken wings and toss gently to coat well! &erve
with blue cheese dressing, chilled celery sticks and chilled carrot
sticks!

1/2 cup ;iracle /hip
1/4 cup &our Cream
1/4 pound Blue Cheese
4 3ibs Celery
1 &mall 2nion
2 Cloves "arlic
1 tablespoon 2il
1/2 <emon
9 ounces omato &auce
1/4 cup abasco &auce
1/2 teaspoon &alt
2il 'or 'rying
Combine ;iracle /hip and sour cream! Crumble and stir in the blue cheese!
Cut the celery into sticks! Chop onion and mince garlic! Cook onion in oil
over medium heat until so#t, about 2 minutes! -dd the garlic and cook #or
one more minute! &0uee.e in the (uice #rom the lemon! &tir in tomato
sauce, abasco and salt!
Cook #or 5 minutes! 3emove wing tips and cut wings in hal# at the (oint!
4eat oil #or deep #rying to 3*5o'!
Cook wings in hot oil until brown, about 9 minutes!
oss wings in tomato mi1ture! &erve with chilled celery sticks and blue
cheese dressing!

1/2 cup ;iracle /hip
1/4 cup &our Cream
1/4 pound Blue Cheese
4 3ibs Celery
1 &mall 2nion
2 Cloves "arlic
1 tablespoon 2il
1/2 <emon
9 ounces omato &auce
1/4 cup abasco &auce
1/2 teaspoon &alt
2il 'or 'rying
Combine ;iracle /hip and sour cream! Crumble and stir in the blue cheese!
Cut the celery into sticks! Chop onion and mince garlic! Cook onion in oil
over medium heat until so#t, about 2 minutes! -dd the garlic and cook #or
one more minute! &0uee.e in the (uice #rom the lemon! &tir in tomato
sauce, abasco and salt!
Cook #or 5 minutes! 3emove wing tips and cut wings in hal# at the (oint!
4eat oil #or deep #rying to 3*5o'!
Cook wings in hot oil until brown, about 9 minutes!
oss wings in tomato mi1ture! &erve with chilled celery sticks and blue
cheese dressing!

abasco &auce
1/4 pound Butter
Chilled Celery &ticks
Chilled Carrot &ticks
3emove tips #rom wings! Cut wings in hal# at the (oint! $eep-#ry in hot
oil until golden, about 5 minutes or bake the wings in a 3*5o' oven #or
3)-4) minutes until browned! ;elt butter and combine with abasco &auce!
-dd whatever 0uantity o# abasco &auce suits your 42 Button! Coat the
wings with the 42 Butter mi1ture and serve with blue cheese dressing and
chilled celery and carrot sticks!

B#FFA&% CHICKEN WINGS W6 B&#E CHEESE DI))ING SA#CE
@ tablespoons Butter or margarine
1/4 cup 4ot pepper sauce
8egetable oil #or #rying
19 Chicken wings, dis(ointed -- tips discarded
$ipping &auce:
1/4 pound Blue cheese -- 3o0ue#ort or
1/2 cup ;ayonnaise
1/2 cup &our cream
1 tablespoon <emon (uice
1 tablespoon /ine vinegar
hot pepper sauce to taste
%rep: 1) minutes Cook: 35 minutes &erves: 3@ mini-drumsticks
hese spicy hot wings w/ cool, creamy dip are all the rage! &erve w/
plenty o# ice-cold beer!
1! ;elt butter in a small saucepan! -dd hot sauce G remove #rom the heat!
2! 6n large #rying pan or deep-#at #ryer, heat 1= o# oil to 3*5H! 'ry
wings in batches w/o crowding until golden brown, 12 1/2 minutes! $rain on
paper towels!
3! Brush wings w/ spicy butter G serve warm w/ Blue Cheese dipping sauce!
B<+5 C455&5 $6%%67" &-+C5
6n small bowl, mash the blue cheese, leaving some small lumps! /hisk in
the mayonnaise until blended! -dd the remaining ingredients G whisk to
blend well! Cover G re#rigerate until serving time!
B#FFA&% CHICKEN WINGS WI.H B&#E CHEESE DI))ING
SA#CE 1
-----C46C>57 /67"&-----
@ tablespoons Butter
1/4 cup 4ot pepper sauce
8egetable oil -- #or #rying
19 Chicken wings Babout 3lbD -- dis(ointed with tips
-----B<+5 C455&5 $6%%67" &-+C5-----
1/4 pound Blue cheese -- ro0ue#ort or
1/2 cup ;ayonnaise
1/2 cup &our cream
1 tablespoon <emon (uice
1 tablespoon /ine vinegar
ds 4ot pepper sauce
1! ;elt butter in a small saucepan! -dd hot sauce and remove #rom heat!
2! 6n large #rying pan or deep-#at #ryer, heat 1 inch o# oil to 3*5'!
'ry wings in batches without crowding until golden brown, 1) to 15
minutes!
$rain on paper towels!
3! Brush wings with spicy butter and serve warm, with blue cheese
dipping sauce!
&auce:
6n a small bowl, mash the blue cheese, leaving some clumps! /hisk in the
mayonnaise until blended! -dd remaining ingredients and whisk to blend
well! Cover and re#rigerate until serving time!

Bu**a+o Wings7 *ro8 Bu**a+o N9/9
3 tablespoons Butter -- melted
3 tablespoons /orcestershire sauce
2 teaspoons Catsup
2 "arlic cloves -- mashed
-----$6%-----
2/3 cup ;ayonnaise
1/3 cup &our cream
1/3 cup "orgon.ola
23 bleu cheese
1/2 teaspoon abasco
Celery stalks
Cut o## tip o# wing! &eparate at (oint! %lace on wire rack
in roasting pan! 3oast at 35) deg! #or 1 1/2 hours! urn once during
cooking! Combine melted butter, abasco, /orcestershire, catsup, garlic
and mi1 well in large bowl! %lace chicken in bowl and
mi1 well! Crumble cheese coarsely and mi1 with other dip ingredients in
separate bowl and serve with celery stalks and wings!

CA$#N CHICKEN WINGS
2 1/2 pounds Chicken wings -- separated an
3/4 cup %lain yogurt
2/3 cup <ouisiana hot sauce!
2 teaspoons "arlic powder
1 cup 'lour
1/2 cup Ca(un seasoning
2il -- #or #rying
6n a bowl, mi1 together yogurt, hot sauce and garlic! -dd chicken and
marinate overnight in the re#rigerator! he #ollowing day, mi1 together
#lour and ca(un seasonings in a bowl! 3emove chicken #rom the marinade
and coat evenly in #lour mi1ture! 6n a wok or deep #ryer, heat oil to
3*)'!
his can be achieved by heating over medium high heat! +se enough oil to
cover 4 to 5 chicken wings at a time! $eep #ry wings #or appro1imately 9
minutes! $rain on paper towel! &erves 2 to 4

CA-)BE&&S H%NE/ -#S.ARD WINGS
1 pound CampbellCs dry onion with ch
&oup and recipe mi1 -- dry
1/2 cup 4oney
1/4 cup &picy brown mustard
1@ Chicken wings -- whole or cut
&eason-all -- to taste
1! 6n a large bowl, combine soup mi1, honey, and
mustard! &et aside!
2! Cut wings at (oints and discard the tips, or leave the wings whole!
-dd chicken to soup mi1ture! oss to coat!
3! %lace chicken in a baking pan greased with %am spray! &prinkle with
&eason--ll! Bake at 3*5 degrees ' #or about 1 hour or until chicken is
don turning once i# desired! 6# wings are getting too brown too soon,
cover with tin #oil during the latter part o# baking time!

Cant Get Enough Chicken Wings
12 chicken wings B2 lbs!D
1/2 cup margarine or butter -- melted
1 envelope <ipton recipe
secrets savory herb with
garlic recipe soup mi1
1 teaspoon cayenne pepper sauce -- optCl
to taste
Cut tips o## chicken wings Bsave tips #or soup!D Cut chicken wings in hal#
at (oint! $eep #ry, bake or broil until golden brown and crunchy! 6n
medium bowl, blend margarine, savory herb with garlic recipe soup mi1 and
cayenne pepper sauce! -dd more or less cayenne pepper to match your Chot G
spicy tolerance level! -dd chicken wingsA toss until coated! &erve over
greens with cut-up celery, i# desired! ;akes 24 appeti.ers!

Center C+ub Chicken Wings
1 1/4 cups hoisin sauce
3/4 cup plum sauce
1/2 cup soy sauce
1/3 cup cider vinegar
1/4 cup dry sherry
1/4 cup honey
@ green onions -- minced
@ cloves garlic -- minced
Cut o## and discard wing tips! &eparate wing at (oint! -t the drumstick
(oint, separate bones with small kni#e and push meat to tip! 3emove
smaller bone and discard! ;i1 all other ingred in large bowl! -dd chicken
and coat well! -#ter re#rigerating coated chicken #or at least 24 hrs,
preheat oven to 3*5 degrees! <ine baking pan with #oil and place rack over
#oil, #irst coating rack with cooking spray! $rain chicken, reserving
li0uid! %lace chicken on rack and roast #or 3) min! Baste, turn wings
and return to oven #or an additional 3) min!

CHICKEN WING DR#-S.ICKS
1) Chicken wings Byield 2)
=$rumsticksD
1 5gg white -- slightly beaten
1/3 cup Cornstarch--mi1ed with:
1 teaspoon Baking powder
%eanut oil #or deep #rying
-----;-367-$5-----
1 teaspoon 'ive-spice powder
1/2 teaspoon ;&" BoptionalD
1 teaspoon &alt
1/2 teaspoon &ugar
1 teaspoon 3ice wine
1 teaspoon &oy sauce
$iscard wing tips! Cut between (oints! 3emove the smaller bone o# the
lower wing! Cut skin loose around the small end and push skin and meat up
to #orm drumstick!
;arinate wings #or 1 hour! -dd egg white! Coat wings evenly! B+sing
egg white to coat the wings will help to seal the (uice inside the meat!
4ence the meat will be (uicier!
$redge wings in cornstarch mi1ture! B+sing cornstarch and baking powder
helps to make the outside layer crisp!D $eep-#ry #or 3 minutes! $rain!
<et cool!
$eep-#ry once again right be#ore serving! B$eep-#ry the #irst time to
cook the meat and seal the (uice in the meat! he second time to make the
outside crisp!
;ake sure the oil is very hot be#ore you deep-#ry #or the second time!D

Chicken Wings
1 package Chicken /ings
1 cup Coca-Cola
1 cup Catsup
1/4 cup Butter
%ut wings in baking dish! ;i1 ingredients and pour over them! Bake in a
325o' oven until done, appro1imately 1 hour!

Chicken Wings In Fi:e S,ice
12 chicken wings -- whole
1 cup water-chestnut #lour
4 cups peanut oil #or deep-#rying
marinade:
1/2 teaspoon #reshly grated ginger
1/9 cup light soy sauce
1/9 cup dry sherry or chinese rice -- wine
1/2 teaspoon #ive-spice powder
Cut each wing into 3 logical pieces! &ave the tips #or soup and use only
the 2 meatier parts #or this recipe! %repare the marinade and marinate the
wing pieces #or 1/2 hour! $rain and toss in the water-chestnut #lour!
$eep-#ry at 3@) ' until golden brown, about 5 minutes!

CHICKEN WINGS IN %/S.ER SA#CE
1 Chicken wings
3 slices 'resh ginger root
8egetable oil
4 tablespoons 2yster sauce
1 tablespoon $ry sherry
1/2 teaspoon &ugar
2 1/2 tablespoons &oy sauce
1 cup /ater
Cut each wing into two pieces by separating at the (ointA discard the tips!
4eat the ginger slices in the oil in a wokA add a third o# the wings at a time
and brown! /hen the wings are browned, drain the oil and remove the
ginger slices #rom the wok! -dd the oyster sauce, sherry, sugar soy sauce,
and water! %lace the browned wings in the wok and simmer, covered,
#or 1) to 1 minutes! Cook another 12 to 15 minutes with the lid o##,
basting #re0uently with the sauce! /hen the wings are tender and nicely
gla.ed, they are ready to be eaten!

CHICKEN WINGS )ACIFICA
45 Chicken wings
2 cups &oy sauce
2 cups Brown sugar -- packed
1 cup Butter
2 teaspoons $ry mustard
1 1/2 cups /ater
$is(oint chicken wings, discarding bony tips! -rrange meatier wing parts
in shallow baking pan! Combine soy sauce, brown sugar, butter, mustard
and water and heat until sugar and butter dissolve! Cool and pour over
wings!
;arinate in re#rigerator 2 hours, turning occasionally! Bake, in
marinade, at 35) degrees 45 minutes, turning once and spooning marinade
over chicken occasionally! $rain on paper towels and serve hot or cold!
7ote: ;arinade goes along way! ;ore wings can be added! ;arinate in 2
large .iplock bags!

Chicken Wings W6sauce
9 Chicken -- wings-washed
1/4 cup 8eg oil
1 teaspoon "arlicA -- chopped
3 teaspoons &oy sauce -- sweet dark
1/4 teaspoon ;sg -- optional
1 cup /ater
1 2nion -- sliced
1 teaspoon "inger -- #inely chopped #res
2 "reen onion -- cut 1= pcs!
$irections: Cook chicken wings in water on high heat #or 1)-12 minutes!
-dd oil and cook #or 15 minutes on medium heat or until chicken is
brown on both sides! 3educe heat to med high, dri..le all wings with sweet
dark soy sauce one tbsp at a time! &tir 4 or 5 times! ;ake sure that all
wings are coated! -dd remaining ingredients! &immer on low heat #or 5-9
minutes! 3emove #rom heat! <et stand3-4 minutes! &erve warm with hot
cooked rice!

Chi++ed Chi+ied Chicken Wings
2 tablespoons 42 C46<6 %2/$53
2 /42<5 5""& <6"4<? B5-57
4 pounds C46C>57 /67"& B15D
26< '23 '3?67"
1/2 cup B26<67" /-53
1 tablespoon C+;67
2 tablespoons >5C4+%
2 tablespoons 42 %-%36>-
1 1/2 tablespoons 42 %5%%53 &-+C5
1 teaspoon 235"-72
1 teaspoon &-<
1/2 teaspoon '35&4 "32+7$ %5%%53
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CHINA SA-S CHICKEN WINGS
1/4 cup <ite eriyaki ;arinade
1/4 cup 2riental BBK &auce -- >ikoman
1/4 cup <ee >um >ee -- Boyster sauceD
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon 2riental &eason -- -myway
1 teaspoon 4ot G &picy &tir 'ry &eason
1 teaspoon &oy -- >ikoman
&eparate drumette #rom rest o# wing! %lace on broiler pan skin side down!
&eason with 2riental &easoning and 4ot G &picy &tir 'ry &easoning B#rom
CalaphonD! %lace on middle rack o# preheated oven to broil! -s wings start
to cook, begin making dipping sauce! %lace eriyaki, 2riental BBK, &oy and
brown sugar together, whisk! /hen wings start to color good, 1) minutes or
so, remove #rom oven and turn over, season slightly, return to oven! /hen
wings are "olden brown on this side, remove! $ip and shake o# e1cess
sauce! -#ter all have been dipped return to broiler pan and return to
oven! <et broil until a bit crusted, not more than a #ew minutes! "reat as
an appeti.er or side dish with #ried rice! ry with a glass o# plum wine!

Chinese Chicken Wings
24 Chicken wings, separated -- tips discarded
2 cups &oy sauce
2 teaspoons %repared mustard Bthe -sian -- kind not 'renchesD
2 teaspoons 'reshly grated ginger
1/2 cup &ugar
2 teaspoons 'inely chopped garlic
1! Combine soy,mustard, ginger, sugar and garlic, stir well,then
pour over chicken wings,
2! Cover and re#rigerate over night

3! -t serving time heat oven to 35) degrees and bake #or 1 hour or grill on a charcoal

C%C%N#. C#RRIED WINGS
2 $o.en chicken wings
1/2 teaspoon Coconut e1tract
4 teaspoons Curry powder
@ tablespoons ;elted butter
1 cup ;ilk
2 cups 6nstant mashed potatoes
3 tablespoons &weetened -- #laked coconut
2 Cloves garlic -- minced
Cut tips o## wings! 6n a large bowl, combine milk, e1tract and wings!
&tir to mi1 well! ;arinate at least 2 hours Bor overnightD! 6n another
bowl, combine potatoes, curry and cocoanut! ake wings out o# marinade
and roll in potato mi1ture! %lace slightly apart on well greased cookie
sheets! Combine butter G garlic! $ri..le over wings! Bake, uncovered, at
3*5 degrees until browned - 45 minutes!

Cookies Wings Fro8 He++
4 cups 4ot sauce
2 tablespoons Cayenne
Chicken wings
o cut down the heat, use 1 b "round 3ed pepper plus 1 b cayenne! 4eat
sauce as needed, #or 1) minutes at 35), then dip wings into hot sauce mi1!
?ou can double the sauce recipe i# you like! +se as much as you need to
coat wings! ?ou can strain what is le#t and reheat it and keep it in a
(ar! 6t will keep inde#initely! Just shake the (ar and pour as much sauce
as needed into a pan and reheat to dip chicken wings! he che# who gave
me the recipe makes it a gallon at a time! 4e uses the cayenne-red pepper
mi1, 6 use all cayenne!

CRE%&E CHICKEN WINGS WI.H )EACH -#S.ARD SA#CE
4 Cloves "arlic -- ;inced
2 teaspoons $ry ;ustard
2 teaspoons %aprika
1 teaspoon $ried hyme
1 teaspoon "ranulated &ugar
1 teaspoon Cayenne %epper
1/2 teaspoon &alt
1/2 teaspoon Black %epper
1/4 cup <emon Juice
-----%5-C4 ;+&-3$ &-+C5-----
1/2 cup %each Jam
1 tablespoon $i(on ;ustard
2 teaspoons %imiento -- diced
1 teaspoon Cider 8inegar
Cut tips o## wingsA reserve #or stock! 6n small bowl, stir together
garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepperA
blend in lemon (uice to make paste! +sing pastry brush, brush paste over
wings!
-rrange wings, meaty side down, on lightly greased #oil-lined baking
sheets! <et stand #or 3) minutes at room temperature! Bake in 4*5' oven
#or 15 minutesA turn wings over and bake #or 15 to 2) minutes or until
brown, crisp and no longer pink inside!
%each ;ustard &auce: 6n saucepan, melt (am over low heatA stir in
mustard, pimiento and vinegar! &erve separately #or dipping!
B;akes 4 main-course or 9 appeti.er servingsD

CRIS)/ %RIEN.A& CHICKEN WINGS ;-ICR%WA<E=
1 1/2 pounds chicken wings -- dis(ointed
1 medium egg
1/2 cup soy sauce
2 tablespoons garlic powder
1/4 teaspoon ginger powder
1 medium onion -- #inely diced
2 cups #inely crushed corn #lakes
;i1 together egg, soy sauce, garlic powder and ginger powder! &et aside!
2n wa1 paper, mi1 together crushed corn #lakes and diced onion! $ip each
wing in soy sauce mi1ture, then roll in corn #lakes and onion!
6n glass baking dish, cover and cook wings on high BLD #or 2) minutes, or
until cooked! 3emove covering hal#way through cooking! +se 13=1L= baking
dish! ?ield: 24 appeti.ers!

CRIS)/ B#FFA&% WINGS
5 pounds Chicken wings -- deep #ried
1/2 gallon 4ot pepper sauce
1 cup Cornstarch
$eep #ry wings till over done! put in pan and cover w/ #avorite
hot sauce! tightly w/ #oil and bake in over M 3)) #or 1 hour! Cool
completely in re#rigerator! 3oll wings in corn starch, dip in hot sauce
again and roll in corn starch and let wings sit on plate #or a #ew minutes!

Cris,( Hone( Wings
3/4 cup honey
1/4 cup white worcestershire sauce
1/2 teaspoon ginger
;i1 honey, worcestershire sauce and ginger! "rill chicken wings 4-@= #rom
medium coals, 2)-25 minutes, brushing #re0uently with honey mi1ture and
turning a#ter 1) minutes, until done! 725: 6# you canCt #ind white
worcestershire sauce, the dark colored variety can be used instead!

Cris,( Hone( Wings
3/4 Cup 4oney
1/4 Cup /hite worcestershire sauce
1/2 easpoon "inger
3 %ounds Chicken wings
;i1 honey, worcestershire sauce and ginger! "rill chicken wings 4-@= #rom
medium coals, 2)-25 minutes, brushing #re0uently with honey mi1ture and
turning a#ter 1) minutes, until done!
725: 6# you canCt #ind white worcestershire sauce, the dark colored
variety can be used instead!

Crunch( )ar8esan Chicken Wings
1/2 cup 'lour
1/2 teaspoon %aprika
1/4 teaspoon &alt and pepper
4 5ggs
2 cups %armesan cheese -- #reshly gra
1/2 cup $ry bread crumbs
1 teaspoon 5ach dried basil and oregano
3emove tips #rom chicken wings and reserve #or stock i# desiredA separate
wings at (oints! 6n shallow dish, combine #lour, paprika, salt and
pepper! 6n another shallow dish, beat eggs! 6n third shallow dish, combine
cheese, bread crumbs, basil and oregano!
$ip wings into #lour mi1ture, then into eggs, then into cheese mi1ture,
pressing #irmly! B/ings can be prepared to this point, placed on rack,
covered and re#rigerated #or up to 4 hours!D -rrange wings on greased
rimmed baking sheets! Bake in 3*5' oven #or 35-4) minutes, turning once,
or until golden brown and crisp! ;akes about @) pieces!

DR#-S %F HEA<EN
19 Chicken wings
3 ounces "inger root -- grated
1 ounce "ranulated garlic
1 teaspoon &esame oil
1 teaspoon &alt
4 dashes abasco
1 ounce Brandy
1 5gg
-----&436;% B-53-----
1 cup 'lour
2 5ggs
1/2 cup Cornstarch
1 tablespoon Baking powder
/ater
/ash chicken wings G cut away each tip section! 4old each end o# a
remaining, (ointed wing, G dis(oint by bending elbowAdonCt separate!
4olding #ingers tightly around smaller bone, press upward, pushing meat
#rom smaller section right into larger section, giving wing a drumstick
appearance! 3epeat process with all wings!
Combine ginger root, garlic, oil, salt, abasco, brandy and egg in bowl G
mi1 well! ;arinate wings in mi1ture appro1imately 2-4 hrs! at room
temperature!
'old wings into &hrimp BatterA deep #ry at 3@) until golden brown!
B-53: Combine all ingredients! hin with water until the consistency is
that o# pancake batter 'or #lu##ier batter, add 1 tsp! oil G 4 o.! beer!

Eas( .eri(aki Wings
1/4 cup Catsup
1/4 teaspoon "arlic powder
2 tablespoons Brown sugar
1/4 cup 2il
1/4 cup &oy sauce
1/4 cup <emon (uice
3emove wing tips #rom chicken and cut apart at (oint!
Combine remaining ingredients! ;arinate chicken in shallow baking dish
overnight, turning occasionally!
%reheat oven to 3*5! -rrange chicken on rack in aluminum #oil-lined
shallow baking pan! Bake 4)-45 minutes, basting occasionally with
marinade!

E8,ress Chicken Wings
1 1/2 pounds Chicken /ings
3 tablespoons &oy &auce
1 tablespoon $ry &herry
1 tablespoon ;inced 'resh "inger 3oot
1 Clove "arlic -- ;inced
2 tablespoons 8egetable 2il
1/3 cup Cornstarch
2/3 cup /ater
2 "reen 2nions -nd ops -- Cut
6nto hin &lices
1 teaspoon &livered 'resh "inger 3oot
$is(oint the chicken wingsA discard tips Bor save #or stockD! Combine soy
sauce, sherry, minced ginger and garlic in a large bowlA stir in chicken!
Cover and re#rigerate #or 1 hour, stirring occasionally! 3emove chickenA
reserve marinade! 4eat oil in large skillet over medium heat! <ightly
coat chicken pieces with cornstarchA add to skillet and brown slowly on
all sides! 3emove chickenA drain o## #at! &tir water and reserved
marinade into same skillet! -dd chickenA sprinkle green onions and
slivered ginger evenly over chicken! Cover and simmer #or 5 minutes, or
until chicken is tender!

Fajita Chicken Wings
12 Chicken wings
EmarinadeE
1/4 cup <ime (uice
2 tablespoons 2il
3 tablespoons Cilantro -- chopped
1 Cl "arlic -- minced
1 teaspoon Cumin
1/2 teaspoon &alt
1/2 teaspoon 2regano
1/4 teaspoon 3ed pepper #lakes -- crushed
Cut each chicken wing in hal#A place in large resealable plastic bag! -dd
all marinade ingredientsA seal bag! urn bag to coat wings! 3e#rigerate at
least 4 hours or up to 24 hours, turning bag occasionally!
4eat oven to 3*5 '! $rain chicken wings, reserving marinade! %lace chicken
on broiler pan! Bake at 3*5 ' #or 45 to @) minutes or until chicken is no
longer pink, brushing occasionally with reserved marinade!
$iscard any remaining marinade!

Fajita Chicken Wings
-----;-367-$5-----
1/4 Cup <ime (uice
2 ablespoons 2il
3 ablespoons 'resh cilantro -- chopped
1 "arlic clove -- minced
1 easpoon Cumin
1/2 easpoon &alt
1/2 teaspoon $ried oregano leaves
1/4 teaspoon Crushed red pepper #lakes
Cut each wing in hal#A place in large resealable bag! -dd all marinade
ingredientsA seal bag! urn bag to coat wings! 3e#rigerate at least 4
hours, up to 24 hours, turning bag occasionally! 4eat oven to 3*5N! $rain
chicken, reserving marinade! %lace chicken on broiler pan! Bake 45-@)
minutes, brushing occasionally with marinade! $iscard any remaining
marinade!

Finger Dru8sticks
1 1/2 pounds chicken wings - 12 to 15
salt and pepper
1 cup chicken bouillon
1 tablespoon cornstarch
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/9 teaspoon pepper
3 tablespoons lemon (uice
1/9 teaspoon garlic salt
Cut o## and discard wing tipsA divide each wing in hal# by cutting through
(oint with a sharp kni#e! &prinkle wings with salt and pepper! %lace in
slow-cooking pot! %our bouillon over chicken! Cover and cook on low #or
4 to 5 hours or until tender! $rainA place on broiler pan! ;eanwhile, in
small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon
(uice, soy sauce and garlic salt! &immer, stirring constantly, until
mi1ture thickens! Brush some sauce on chickenA brown under broiler! urnA
brush sauce on chicken and brown other side! ;akes about 25 to 3)
appeti.ers! 3ecipe may be doubled #or a party! >eep appeti.ers hot and
serve #rom slow-cooking pot!

FIRE/ H%. CHICKEN WINGS
2 1/2 pounds Chicken wings -- separated
5 tablespoons <ouisiana hot sauce
2 tablespoons 8egetable oil
1 tablespoon /hite vinegar
hese screaming hot chicken wings are easy to prepare, and can be made
hot, hotter and scorching hot by adding more hot sauce! 5n(oy these wings
with celery sticks and Cool Cucumber $ip to help e1tinguish any =#ires!=
725:
he recipe actually calls #or 3 to 5 bsp o# <ouisiana hot sauce! +se your
own discretion! &et oven to =broil= and place rack @= #rom the element! 6n
a medium si.ed mi1ing bowl combine hot sauce, oil, vinegar and garlic
powder! %lace chicken wings on a broiling pan! +sing a pastry brush, coat
the wings with the sauce mi1ture! Broil the wings #or * minutes on one
side be#ore turning them over and broiling #or another * minutes! ?ou can
also cook these wings over the BBK! Cook wings #or the same amount o#
time over medium high heat! Be sure to preheat the BBK and brush the
grill with oil to prevent sticking! &erves 2 - 4

Gar+ic Chicken Wings
E separated at (ointsA tips discarded in a strong plastic bag! 4eat a
large skillet with 2= o# vegetable oil until hot! &hake wings in seasoned
#lour and #ry until golden brown and crisp on both sides! 3emove wings,
drain on paper towels! /hen all wings are done, remove all but 2 blsp
oil, leaving the browned bits on he bottom o# the skillet! -dd 3 blsp
#inely chopped garlic to the oil in the skillet and saute until so#t, but
not browned! -dd 3/4 cup dry, 'ino sherry into the skillet and scrape up
the brown bits remaining! -dd 1/2 cup chicken broth, stir and reduce the
sauce by 1/3! 6t will become a bit thicker! -d(ust seasoning with salt and
pepper, return wings to sauce to heat brie#ly, coating with the sauce!

Gar+ick( Gi+ro( Chicken Wings
15 $rops tabasco pepper sauce
3 4eads #resh garlic -- separated
1 cup "rated parmesan cheese
6nto cloves and peeled
1 cup 6talian style bread crumbs
1 cup %lus 1 ! olive oil -- divided
1 teaspoon Black pepper
%reheat oven to 3*5! $is(oint chicken wings, removing tips! 3inse wingsA
pat dry! %lace garlic, 1 cup oil and pepper sauce in #ood processor or
blender containerA cover and process until smooth! %our garlic mi1ture
into small bowl! Combine cheese, bread crumbs and black pepper in shallow
dish!
$ip wings into garlic mi1ture, then roll, one at a time, in crumb mi1ture
until thoroughly coated! Brush shallow nonstick pan with remaining 1 !
oilA arrange wings in a single layer! $ri..le remaining garlic mi1ture
over wingsA sprinkle with remaining crumb mi1ture! Bake 45 to @) minutes
or until brown and crisp! "arnish as desired!

Genuine Red Hot Bu**a+o Wings
3 cups $urkee red hot cayenne pepper sauce
2 cups Clari#ied butter -- hot
2) pounds Chicken wings -- #ro.en
$eep-#ry wings at 4))' #or 1) to 12 minutes until crispy brown
or bake at 425O #or 3) minutesA turn and bake additional 3) minutes,
until brown! $rain well! -dd to sauce and toss well to coat chicken
wings! >eep warm! &erve with blue cheese dip and celery sticks!
'or added heat, try ad(usting the ratio o# $urkee 3ed hot &auce to butter!

GERIS H%NE/ C#RR/ CHICKEN WINGS
1/2 cup Butter
1/2 cup 4oney
1/4 cup %repared mustard
1 teaspoon &alt
1 tablespoon Curry Bmild or hotD
place chicken in shallow baking pan, skin side up! Combine butter, honey,
mustard, salt, G curry powder and mi1 well! %our over chicken and bake at
35)' #or 1 1/4 hourCs basting every 15 minCs!

G&A'ED CHICKEN WINGS
1 can Cranberry (elly
1/4 cup /ater
3/4 cup "rey %oupon -- honey style
1 teaspoon 2range peel -- grated
1@ Chicken wings, split -- with
removed
4eat cranberry sauce and water over low heat, stirring occasionally until
blended! &tir in mustard and orange peel! 3emove #rom heatA cool
slightly! 6n med! bowl, mi1 chicken with mustard mi1tureA cover and chill
overnight!
%reheat oven to 4))'! 3emove chicken #rom marinadeA reserve marinade!
-rrange chicken on lightly greased #oil-lined pan! Bake 4)-45 minutes,
turning and brushing chicken with marinade a#ter 2) minutes!

G+a>ed Sho(u Chicken Wings
1 1/2 pounds Chicken wings
3 "reen onions -- cut in 2= piec
3 tablespoons $ry sherry
1/4 cup $ark soy sauce
2 teaspoons &ugar
&esame seeds -- i# desired
3emove tips #rom wings! <eave whole or cut at (oint! %lace onions in
large wok or pan on medium heat! &tir in sherry and soy sauce! -dd sugar
and bring to a #ull boil! 3educe heat and place chicken in mi1ture! Cover
and simmer over low heat #or 2) minutes, turning occasionally or until
done! &prinkle sesame seeds i# desired! ;akes 9-1)

Guerrini Chicken Wings
2 pounds chicken wings -- Bto 3 lbD
1 1/2 teaspoons salt
* tablespoons cornstarch
2) milliliters garlic -- minced
4 tablespoons #lour
2 eggs
4 tablespoons sugar
1 tablespoon toasted sesame seeds
2 green onions -- chopped
oil #or #rying
;i1 all ingredients e1cept oil and chicken! -dd chicken to mi1ture and
marinate overnight in the re#rigerator, turning occasionally to coat! $eep
#ry until golden brown!

Ha!aiian Chicken Wings
1/4 cup sugar
1/2 teaspoon ginger -- ground
1/2 teaspoon garlic powder
1/9 cup onions -- chopped
1/4 teaspoon black pepper
1/2 cup soy sauce
@ ounces pineapple (uice
3emove wing tips #rom chicken and cut apart at (oint! Combine remaining
ingredients! ;arinate chicken wings #or at least 24 hours! %reheat oven
to 3*5! Bake #or 1 hour! &erve warm!

Hidden <a++e( Ranch Bu**a+o Wings
24 Chicken wings
1/2 cup ;elted butter
1/4 cup 2riental hot pepper sauce
3 tablespoons 8inegar
2 packages 4idden valley ranch milk rec
2riginal ranch salad dressin
Celery sticks
%reheat oven to 35) ' degrees!
$ip chicken in mi1ture o# melted butter, pepper sauce and vinegar, put
in baking pan! &prinkle with 1 package dry dressing mi1! Bake 25 to
3) minutes or until browned! &prinkle with paprika! &erve with celery
sticks and prepared 4idden 8alley 3anch &alad $ressing ;i1!

H%GANS N#C&EAR CHICKEN WINGS
24 each Chicken /ings -- &eparated
2 tablespoons 8egetable 2il
1/4 teaspoon "arlic %owder
3 tablespoons 4abanero &auce
3 tablespoons abasco &auce
"round 3ed %epper to taste
1 tablespoon /hite 8inegar
1/4 cup Brown &ugar
1 cup Bleu Cheese &alad $ressing
<ea# <ettuce #or platter
hese chicken wings are 0uite easy to prepare! -d(ust the amount o#
abasco sauce and 4abanero sauce to your own tastes! 6 recommend though
that you (ust cool them by dipping them in the bleu cheese salad dressing
rather than decreasing the hot sauces!
%reheat oven to 3*5H'!
6n a medium si.ed mi1ing bowl combine vegetable oil, garlic powder,
abasco sauce, habanero sauce, vinegar and brown sugar!
&eparate tips #rom wings!
%lace tips and wings on cookie sheetBsD!
+sing a pastry brush, coat the wings with the sauce mi1ture!
&prinkle ground red pepper over wings and tips!
Bake wings #or 15 to 2) minutes or until browning has occurred!
-rrange wings on lea# lettuce and serve with your #avorite beverage!
$ip wings in bleu cheese salad dressing #or some cooling a##ect!
725: hese wings can also be cooked on the barbe0ue! /ings should be
grilled #or the same amount o# time over medium high heat coals!

Ho8e"-ade Hot Wings
2 1/2 pounds Chicken /ings B12 to 15D
@ tablespoons B3o.D e1as %ete 4ot &auce E
4 tablespoons B2o.D Butter or ;argarine
E 'or 35-< spicy wing, use abasco &auce Cut wings at all (oints! $iscard
wing tips! %lace the 24 to 3) pieces in absorbent paper towels to dry!
$55% '3?53: 3*5H 9-1) mins or until crispy!
2857: &pread wings in single layer on cookie sheet! Bake at 45)H #or 25
mins!
;elt butter/margarine in sauce pan! -dd hot sauce and stir well! %lace
cooked wings in covered bowl! %our sauce over wings! %lace lid on bowl and
bowl! %lace on plate covered with paper towel! &erve immediately!

H%NE/ -#S.ARD WINGS
1 package CampbellCs $ry 2nion with -- Chicken Broth &oup a
;i1
1/3 cup 4oney
2 tablespoons &picy-brown mustard
19 Chicken wings
1! 6n large bowl, mi1 soup mi1, honey and mustard! &et aside!
2! Cut wings at (oints and discard tips! -dd to soup mi1ture! oss to
coat!
3! %lace chicken in baking pan! Bake at 4))C'! 45 minutes or until chicken
is done, turning once!

Hot n Sass( Bu**a+o ?Wings=
1 1/2 cups 2ats -- uncooked
2 teaspoons %aprika
1 teaspoon "arlic powder
1 teaspoon &alt
3 5gg whites
3 tablespoons 3ed pepper sauce
3 Chicken breasts -- cut in stri
7o stick cooking spray
1/4 cup ?ogurt -- plain low-#at
1/4 cup Blue cheese dressing
Blend dry ingredients in blender or #ood processor about 1 minuteA place
in shallow dish! in another dish, beat egg whites and pepper sauce!
<ightly coat chicken strips // oat mi1tureA shake o## e1cess! $ip into
egg mi1tureA then again with oat mi1ture! %lace on rack o# broiler pan!
spray evenly with no-stick cooking spray to coat completely, about 2)
seconds! Broil about 4 inches #rom heat #or 3 minutes! 3emove
completely #rom oven! urn chicken pieces overA spray with no-stick
cooking spray to coat, about 2) seconds! Broil 2 to 3 minutes or
until golden brown! Combine yogurt and dressing! &erve as dip with
chicken and celery sticks

Hot n S,ic( Chicken Wings With B+ue Cheese
-----dip-----
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon chopped #resh parsley
1 tablespoon chopped green onions
1/2 teaspoon minced garlic
1/2 teaspoon tabasco pepper sauce
3 tablespoons crumbled blue cheese
salt G pepper to taste
-----chicken wings-----
12 chicken wings
vegetable oil #or #rying
4 tablespoons melted butter or margarine
1 teaspoon catsup
1 teaspoon tabasco pepper sauce
celery sticks
6n a bowl, beat together all o# the dip ingredients until blended! &et
aside! 3emove the tips #rom the wings and discard! &eparate the #irst and
second (oints o# the wings with a sharp kni#e! %at the wings dry with
paper towels! 6n a heavy saucepan, heat about 2 inches o# oil to 35)' on
a deep-#rying thermometer! 'ry the wings! a #ew at a time, #or about @
minutes, until golden brown on all sides! $rain on paper towels! 6n a
small bowl, mi1 the butter, catsup and abasco sauce! oss the wings in
the butter mi1ture to coat thoroughly! &erve hot, and pass the dip and
celery sticks!!

Hot And S,ic( Chicken Wings
1 can tomato sauce B9o.D
2 tablespoons red pepper #lakes
2 tablespoons hot sauce
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons (alapeno peppers -- chopped
1 pound chicken wings
Combine tomato sauce, red pepper #lakes, hot sauce, garlic powder, onion
powder and Jalapeno peppers in a medium si.e bowl! &pray a baking sheet
with no-stick cooking spray! %lace chicken wings on baking dish! Brush
sauce over wings! Bake at 35) #or 2) mins! urn over and brush with sauce
and bake #or another 1) mins! &erve with blue cheese dressing and celery
i# desired! &erves 4!

H%. CHICKEN WINGS
2il #or #rying BoptionalD
@ ounces 4ot sauce or abasco
Cut the chicken wings in two at the (oints! 6n a large #rying pan or
skilletA heat to 3@)' enough oil Bor shorteningD to cover the chicken
wings! -dd the wings and #ry until crisp, about 12-15 minutes!
o bake, preheat the oven to 45)'! &pread the chicken wings out on a
baking sheet in one layer and bake 45 minutes!
o make the sauce, combine the 4ot &auce or abasco and melted butter and
blend thoroughly! -s soon as the chicken wings are cooked, douse with the
sauce, and serve immediately!
&erves 2-@ 7athalie $upreeCs =7ew &outhern Cooking= 7athalie says, =hese
little wings make a good meal #or two or are a great appeti.er! +p 7orth,
they are called Bu##alo wings and are served with celery and blue-cheese
dressing! he little wing tips should be trimmed o## to make neater
pieces! But 6 cook them along with the wings and save them #or mysel#! 6
call them the =cookCs treat!= ?ou may #ry or bake the wings, depending on
dietary considerations!

Hot Chicken Wings @
4 packages aco seasoning mi1
'lour
2il
Celery stalks
Blue cheese dressing
;i1 together the #lour and taco seasoning, get oil hot in pan! 'lour
chicken wings and #ry until done! &erve with celery and blue cheese #or
dipping!

Hot Chicken Wings 1
2il -- #or #rying Boptional
@ ounces 4ot sauce or tabasco
Cut the chicken wings in two at the (oints! 6n a large #rying pan o
skilletA heat to 3@)' enough oil Bor shorteningD to cover the chicken
wings! -dd the wings and #ry until crisp, about 12-15 minutes! o
bake, preheat the oven to 45)'! &pread the chicken wings out on a
baking sheet in one layer and bake 45 minutes! o make the sauce,
combine the 4ot &auce or abasco and melted butter and blend
thoroughly! -s soon as the chicken wings are cooked, douse with the
sauce, and serve immediately! &erves 2-@

Hot Fajita Wings With Guaca8o+e
1/4 cup honey
2 tablespoons lime (uice
2 tablespoons chili powder
2 1/2 pounds chicken wings -- shoulder
midsection only -- cut apart
1 carton B@ o.D #ro.en -- avocado dip, thawedA
1 cup homemade guacamole
6n a large plastic bag, mi1 honey, lime (uice, chili powder, and soy
sauce! -dd wingsA seal bag and mi1 to coat! Chill, turning occasionally,
at least 1 hour or up to a day! <i#t out wings and place in a single layer
on racks in 2 broiler pans, each about 1) by 15 inches! Bake in a 45)
degree oven 15 minutes! urn pieces over and continue baking until
browned, 25 to 3) minutes! B6# making ahead, let cool, wrap airtight, and
chill up to 1 dayA serve at room temperature or reheat in a single layer
in pans in a 35) degree oven #or about 1) minutes!D %ut wings on a
platter! %lace avocado dip in a bowl set on platter with the wings! ;akes
9 to 1) appeti.er servings! %er serving: 1*) calories B53P #rom #atD, 1) g
#at B2!4 g saturatedD, 3@3 mg sodium, 2L mg cholesterol!

H%. WINGS
49 Chicken wings
-----&-+C5-----
1/4 pound Butter -- 1 cube
12 ounces Crystal hot sauce
2 ounces <ouisiana hot sauce
4 ounces apatio hot sauce
2 ounces 3ed $evil pepper sauce
2 ounces abassco
$is(oint wings and discard tips! -rrange in baking pan and bake in 3*5
degree oven #or 1 hour, until done! ;eanwhile combine butter, and sauces
in sauce! 4eat and stir until butter is melted! >eep warm!
3emove wings #rom oven and dip in individually in sauce mi1ture! %lace in
serving dish! %our remainder o# sauce over the top! <e#t over sauce can
be re#rigerated and used again!
7ote: Choices o# hot sauces may vary! -d(ust amount to taste! Be sure to
use the Crystal hot sauce and ad(ust the others! -bove recipe is 0uite
hot, but tastyF

Hot Wings 1
1/2 cup butter -- margarine melted
1/4 cup hot pepper sauce
3 tablespoons vinegar
24 chicken drumettes
%reheat oven to 35)! 6n small bowl,whisk together butter, pepper sauce and
vinegar! $ip drumettes in butter mi1tureA arrange in single layer in large
baking pan! Bake until chicken is browned, 3) to 4) minutes! &prinkle with
paprika! &erve with salad dressing and celery sticks!

$a8aican Chicken Wings
*2 Chicken drummettes
;-367-$5
2 &cotch Bonnet peppers -- or
4 Jalapenos -- seeded
3 bn "reen onions
1 cup 3ed wine vinegar
1 cup 2live oil
1/2 cup &oy sauce
1/2 cup $ark rum
1/4 cup Brown sugar
1 tablespoon 'resh thyme
1 teaspoon 5ach ground cloves, nutmeg -- allspice and cinnamo
Blend all marinade ingredients in a blender! ;arinate chicken wings
overnight! +se gallon plastic bags! Cook wings in a 35)N oven #or 3) to 4)
minutes! Baste #re0uently!

$a8aican Hot Wings
1 pound Butter
9 ounces Jamaican Jerk &pice
1/2 ounce abasco &auce
9 ounces omato Juice
9 ounces +n bleached 'lour
5 pounds Chicken /ingsA 2r $rumettes -- 'resh 7ot 'ro.en
2il 'or 'rying
Jamaican (erk spice may be #ound in specialty #ood stores! ;elt the butter
in a 2-0uart sauce pot over low heat! -dd the (erk spice, abasco sauce,
and tomato (uice! Blend well and set aside! 3inse the wings under cold
running water and pat dry with paper towels! $ust the wing with the #lour
and deep #ry in a heavy pot or skillet in about 2-inches o# hot oil until
done! %lace the cooked wings in the sauce mi1ture and allow to marinate
(ust a #ew minutes!
$rain o## any e1cess li0uid! &erve immediately! ;akes 4) to 5) /ings

$a8aican $erk Chicken Wings
-----'23 45 ;-367-$5-----
1 2nion -- chopped
2/3 cup &callions -- chopped
2 "arlic cloves
1/2 teaspoon hyme -- crumbled
1 1/2 teaspoons &alt
1 1/2 teaspoons "round allspice
1/4 teaspoon 7utmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
@ drops abasco sauce
2 tablespoons &oy sauce
1/4 cup 8egetable oil
------$$ 2 ;-367-$5-----
19 Chicken wings -- trimmed
;arinade: 6n a #ood processor or blender, puree all ingredients e1cept #or
the wings! 6n a large shallow dish arrange the wings in one layer and
spoon the marinade over them, rubbing it in Buse rubber glovesD!
<et them marinate, covered G chilled, turning them once, at least 1 hour,
or pre#erably, overnight!
-rrange the wings in one layer on an oiled rack set over a #oil-lined
roasting pan, spoon the marinade over them G bake in the upper third o# a
preheated 45)' oven, 3)-35 minutes, or until they are cooked through!

$a8es Wor+ds Hottest WingsA
2 pounds Chicken /ings cut up Bu##alo -- style
@ /hole sorano chili peppers
@ /hole red chili peppers
1) /hole (alapeno peppers
2 cups /hite wine
1 Bottle abasco &auce
1/2 Bottle /orcestershire sauce
1) tablespoons Cayenne pepper
1) tablespoons $urkee red-hot sauce
1 tablespoon &alt
3 tablespoons %epper
1/2 cup 8inegar
1 'ire 51tinguisher -- B2ptionalFD
attempt to eat with -- an ulcer!
6n a blender, care#ully puree the peppers, wine, vinegar and all spices!
Caution, the #umes are deadly and wear rubber gloves or your #ingers will
burnF %ut the puree into a bowl and marinate the wings in the bowl in the
#ridge #or 5 days! -#ter 5 days, care#ully remove the wings and broil
them until cooked! +sually appro1 15 mins BQ/- 5 minsD! ake the
marinade, put it on the stove, add 1/4 cup sugar and heat to a boil!
reduce until thick! %our over wings and re-broil #or about 5 more minutes,
serve with soda water #or ma1imum heat e##ect but keep plenty o# ice water
handy!

$anice %kuns Bu**a+o Wings
24 Chicken wings B4 lbs!D
&alt -- optional
1 dash 'resh gr! pepper -taste
4 cups %eanut oil
4 tablespoons Butter
4 tablespoons <ouisiana 4ot &auce
1 tablespoon /hite vinegar
2 1/2 cups Blue cheese dressing-CC
Celery sticks
Cut o## and discard the small tip o# each wing!
Cut the main wing bone and second wing bone at the (oint! &prinkle the
wings with salt, i# desired, and pepper to taste! 4eat the oil in a
deep-#at #ryer or large casserole! /hen it is 0uite hot, add hal# o# the
wings and cook about 1) minutes, stirring occasionally, when the chicken
wings are golden brown and crisp, remove them and drain well! -dd the
remaining wings and cook about 1) minutes or until golden brown and crisp!
$rain well!
;elt the butter in a saucepan and add 2 to 5 bsp! o# the hot sauce and
vinegar! %ut the chicken wings on a warm serving platter and pour the
butter mi1ture over them! &erve with blue cheese dressing and celery
sticks!

$a,anese Chicken Wings
1/2 cup &oy sauce
1/2 cup &ake
1/4 cup &ugar
1/4 teaspoon Crushed red pepper
1 "arlic clove -- crushed
1 1/2 teaspoons 'resh ginger root -- grated Bdo not
use powdered gingerD
Cut each chicken wing into 3 parts, separating at the (oints! B'ree.e wing
tips #or another useD! 6n a 12 1 9 inch baking dish, mi1 remaining
ingredients! -dd chicken wings and turn to coat well! <et marinate #or 1
hour, turning occasionally! BCan be prepared in advance! Cover and
re#rigerate #or up to 24 hoursD!
%reheat oven to 3*5 degrees! Bake chicken in marinade uncovered #or 1 1/2
hours, turning occasionally! &erve warm or

$erk Chicken Wings
24 /hole chicken wings -- Babout 4 poundsD
9 &callions -- cut into 1= piece
4 'resh (alapeno peppers -- seeded and coarsely
2 tablespoons $istilled white vinegar
1 tablespoon "round allspice
4 "arlic cloves -- chopped
2 teaspoons $ried thyme
1 teaspoon &alt
1/2 teaspoon 'reshly ground pepper
1/4 teaspoon Cayenne
<ime wedges
1! 3inse chicken with cold water and pat dry! Cut o## and discard pointed
tip o# each wing and halve wings at the main (oint! 2! 6n a #ood
processor, combine scallions, (alapeno peppers, vinegar, allspice, garlic,
thyme, salt, pepper, and cayenne! %rocess until well blended! /ith machine
on, slowly pour in oil and puree until a thick paste #orms! 3! 6n a large
bowl, combine chicken wings and (erk paste! oss until wings are well
coated! Cover and re#rigerate overnight 4! %reheat broiler! -rrange wings
on broiler pan about @ inches #rom heat and broil, turning once, until
nicely browned outside and cooked through, about 2) minutes total! &erve
warm or at room temperature with lime wedges and lots o# napkins! he name
o# this recipe is no re#lection on the cookA (erk is a #iery Jamaican
marinade #or chicken, pork, or bee#!

-ARINA.ED CHICKEN WINGS
1 cup $ry sherry
1/2 cup &oy sauce
1 teaspoon "round ginger
49 Chicken wings
1! 6n a large bowl combine sherry, soy sauce, garlic powder and gingerA
set aside!
2! $is(oint chicken wings into 3 parts each! $iscard the tip end or save
to use #or soup stock at a later time!
3! ;arinate chicken pieces in sherry mi1ture in the re#rigerator at least
three hours, but not longer than 24 hours!
4! -rrange 2) pieces at a time in a single layer on a heat- resistant,
non-metallic serving platter!
5! 4eat, uncovered, in ;icrowave 2ven 12 to 14 minutes or until chicken is
well cooked! urn chicken pieces over a#ter 5 minutes!
@! 3epeat with remaining pieces as needed!
ip: +ncooked chicken pieces can either be stored in re#rigerator #or 2 to
3 days or may be #ro.en #or 3 months! Cooked pieces may be reheated!

-aurices S,ic( Chicken Wings
4) Chicken drumettes
3/4 cup &oy sauce
2/3 cup 4oney
4 teaspoons 8egetable oil
3 tablespoons $ry mustard
%ut drumettes into a plastic bag! ;i1 remaining ingredients together and
pour into the bag! Close bag securely and shake until chicken is well
coated!
3e#rigerate #or at least 2 hours! %reheat oven to 3*5 degrees! <ine a
baking sheet with aluminum #oil and place rack on top o# baking sheet!
3emove chicken #rom bag and place on the rack! Bake #or 3) minutes, until
wings are crisp and golden!

-eBican Chicken Wings
-----67"35$657&-----
1/2 cup Corn oil
1/4 cup Chili powder
1 teaspoon 2regano
1 teaspoon "round cumin
12 ounces ortilla corn chips
1 pound Chicken wings -- dis(ointed
tips discarded
1! %reheat oven to 35)'! 6n a small bowl, whisk together the oil, chili
powder, oregano, and cumin to blend well! 2! %ulveri.e the tortilla chips
in a #ood processor! %our into a shallow bowl!
3! $ip the chicken pieces in the seasoned oilA then dredge in the ground
chips until coated! &et on a #oil-lined baking sheet and bake #or 45
minutes, until browned and crisp outside and tender inside! &erve hot!

-eBican Wings
1) ounces 4ot &auce -
1/2 cup ;argarine -- melted
1/4 cup Catsup -
1 teaspoon Chili %owder -
1 teaspoon "round Cumin seed -
1/2 teaspoon "arlic %owder -
5 pounds <arge chicken wings -- split or not, tips c
1!Combine hot sauce margarine,catsup G spices and heat, stirring
#re0uently!
2! 'ry wings at 3@5 until crispy, about @-L minutes depending on si.e and
e0uipment used!B Check under -7C423 B-3 42 /67"& #or good handling
procedure o# /ingsD
3! $rain well 4!oss the wings in hot sauce mi1ture

-r9 Foods Santa Fe Wings
2 1/2 pounds chicken wings -- split/tips removed
1/4 cup butter -- B1/2 stickD
1/4 cup chili sauce
1 teaspoon chili powder
%reheat the oven to 425 degrees B'D! %lace the chicken wings in a large,
ungreased baking dish and bake #or 3) minutes or until cooked and crisp,
turning hal#way through the cooking! 6n a large microwave-sa#e bowl,
combine the remaining ingredients and microwave on high power #or
1 minute or until the butter is melted! &tir well, then add the wings and
toss until well coated! &erve immediately!

Na,a <a++e( Chicken Wings !ith Wine Dressing
9 Chicken wings
1/4 cup Cornstarch
2 teaspoons &alt
1/2 teaspoon /hite pepper
2il -- #or #rying
-----/675 $35&&67"-----
1 cup 2live oil
1 cup arragon wine vinegar
3/4 cup $ry white wine
1 "arlic clove -- mashed
1/2 teaspoon $ry mustard
1/2 teaspoon &ugar
1/2 teaspoon $ried basil -- crushed
1/2 teaspoon $ried oregano -- crushed
1/2 teaspoon $ried tarragon -- crushed
&alt -- pepper
1 small omatoA peeled -- seeded
G thinly sliced crosswise
1/2 medium "reen bell pepper -- thinly sliced crossw
1/2 small 2nion -- thinly sliced in rin
$is(oint chicken wings, discarding bony tips! %ush #lesh to oney end o#
bone on remaining parts! /ith sharp kni#e, remove smaller bone in wing
portion containing 2 bones! %ress #leshy ends o# chicken pieces to #latten
so they will stand upright! $redge chicken in cornstarch mi1ed with 2
teaspoons salt and white pepper! &et aside to dry 3) minutes! 4eat oil to
depth o# 1/2 inch in heavy skillet and #ry chicken until golden brown and
tender, about * minutes on each side! $rain on paper towels and #ree.e or
re#rigerate i# not to be used at once! o make dressing, combine oil,
vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon! &eason
to taste with salt and pepper! Blend well! Combine tomato slices, green
pepper and onion slices with dressing and mi1 well! o serve, bring
chicken wings to room temperature and arrange upright over tomatoes in
shallow casserole!

%+i:e Garden Chicken S,iedies
;arinade
1/4 c 2live oil
1/4 c 3ed wine vinegar
2 ts &ugar
1) "arlic -- mince
1 t $i(on mustard
1/2 ts &alt
1/2 ts %epper
1/2 ts $ried tarragon
1/2 ts $ried oregano
1 1/2 lb Chicken breasts -- bone, skin - cut 111= s0uares
-ppeti.er sauce
1 c ;ayonnaise
2 ts $i(on mustard
1 t "arlic -- mince
2 ts $ried tarragon
1/2 c %ineapple (uice
8egetables
3 lg 3ed bell peppers -- 1/211=
-- *2 strips
2 lg "reen bell peppers -- 1/211=
-- 49 strips
1 lg ?ellow onion -- 1/211=A
-- L@ strips
24 9= bamboo skewers -- soak in
-- the #ridge over-nigh
;-367-$5--dd all ingredients e1cept the chicken to a non-aluminum
mi1ing bowl and mi1 thoroughly until the sugar and salt are
completely dissolved! %ound the chicken breast between sheets o#
wa1ed peper until an even thickness o# 3/1@= overall! Cut the chicken
breast meat into 1= s0uares and add to the marinade, covering
completely! -llow to marinate #or 2 hours, re#rigerated! 3emove #rom
the marinade a#ter 2 hours and drain!
&%65$65&--ssemble in the #ollowing order: red bell pepper, onion,
chicken B#olded into =C= shape on the skewerD, green bell pepper,
onion, chicken, alternately, #inishing with a red pepper strip a#ter
the 4th piece o# chicken on each skewer! &pread the skewered items
out on each skewer, so they will cook 0uickly! %lace the &piedies on
a grill or a griddle and cook appro1imately 1 minute per side,
turning 4 times! -d(ust the timing according to your e0uipmentCs heat
output! &erve immediately, 4 per 0uest, with dipping sauce, about 1/4
c per serving!
&-+C5-;i1 all ingredients together (ust until blended! Chill 1 to 2
hours to blend #lavors! &erve cold!
%N% CHICKEN WINGS
1 cup &oy sauce
1 cup %ineapple (uice
1 Clove garlic -- minced #ine
2 tablespoons 2nion -- minced
1 teaspoon "inger -- grated
1/4 cup Brown sugar
* ounces Beer
&esame seeds -- toasted
Cut o## and discard the small tip o# each wing! Cut main wing at (oint!
Combine #irst 9 ingredients and stir until dissolved! %our over chicken
and marinate overnight! Be sure sauce overs all pieces! $rain and save
marinade! 6n large skillet, heat a small amount o# oil and brown chicken
on all sides over medium!
/hen brown, add 1/2 cup marinadeA coverA reduce heat and simmer 15-2)
minutes! &tir and add more marinade i# necessary! ;ay be cooked a day in
advance and reheated in oven be#ore serving! -dd marinade to moisten
be#ore heating! &erve hot in a cha#ing dish!
&prinkle with toasted sesame seeds i# desired!
%rienta+ Chicken Wings
24 Chicken wings -- sectioned
2 Cloves garlic -- minced
1 tablespoon >etchup
1/2 cup 4oney
1/2 cup &oy sauce
1/2 cup $i(on mustard
1 tablespoon 8eg oil
;arinade -rrange in pan G bake 1/2 hour - turn and bake until brown!

2riginal Bu##alo /ings
2il #or #rying or baking
2 pounds chicken wings -- dis-(ointed tips
1/4 cup butter
1 tablespoon vinegar
1/2 cup blue cheese dressingAchunky
@ stalks celery -- cut into 3=
dipping sticks
6' $55% '3?67", %<-C5 26< 67 - <-3"5 &>6<<5 -7$ 45- 2 4))
$5"355&! %<-C5 /67"& 67 42 26< -7$ C22> 12 2 14 ;67+5& 23
+76< "2<$57 B32/7! 23 %3545- 2857 2 45) -7$ %<-C5 1/4 C+% 26<
67 - L I 13 B->67" %-7! %<-C5 C46C>57 67 %-7 -7$ B->5 '23 3) 2 35
;67+5& 23 +76< C36&%?! ;5-7/46<5, 67 - ;5$6+; &-+C5%-7, ;5<
B+53 -7$ -$$ 42 &-+C5 -7$ 8675"-3! ;6I /5<<! &5 -&6$5!
/457 /67"& -35 C22>5$, 35;285 '32; &>6<<5 23 2857, %<-C5
/67"& 67 - %<-&6C C27-6753 -7$ -$$ &-+C5! C2853 -7$ &4->5
86"232+&<? +76< /67"& -35 C2-5$ /5<<! 35;285 /67"& 2 -
&53867" 3-? -7$ "-376&4 /64 B<+5 C455&5 $35&&67" -7$ C5<53?
&6C>&! EC22>C& 725E '23 - 4253 &-+C5, -$$ 1/2 5-&%227 2'
C-?5775 %5%%53 2 45 B+53, 42 &-+C5 -7$ 8675"-3!
'23 ;6<$53 +&5 '-82365 B-3B5C+5 &-+C5 67&5-$ 2' 42 &-+C5!

)ar8esan Chicken Wings
1 cup 'reshly grated parmesan cheese
1 tablespoon 4eaping -- #inely chopped #resh %arsley
1 tablespoon 'resh -- oregano or mar(am Chopped
1 teaspoon &alt
1/2 teaspoon 'resh ground pepper
2 pounds Chicken wings cut up
1/2 cup Butter melted
%reheat oven to 3*5 deg! ;i1 cheese,parsley,oregano,salt and pepper
together and place on a dry tray! $ip each piece o# chicken into the
butter,then roll in the cheese mi1ture,coating well! %lace on a greased
baking sheet! Bake #or 45 minutes,turning when brown! /ings will #ree.e
well! haw in re#rigerator,and heat in a 3*5 deg! oven! ;akes 4 main course
or 9 appeti.er servings!!!

)ar8esan Chicken Wings %reganata
1 cup grated parmesan cheese B4o.D
2 tablespoons chopped parsley
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon #reshly ground pepper
1/2 cup butter -- melted
1 pound chicken wings -- dis(ointed tips removed
1! %reheat oven to 35)'! 6n a paper bag, combine cheese, parsley,
paprika, oregano, basil, salt, and pepper! oss to mi1! %our melted
butter in a shallow bowl!
2! $ip chicken pieces into butter, then place in a paper bag and shake
to coat! %lace chicken on #oil-lined baking sheet and bake 45 minutes!
&erve hot!

)eanut Chicken Wings
5) Chicken wings
1/4 cup %repared mustard
2 12 o. bottles beer
3/4 teaspoon &alt
1 cup ;olasses
2 1/2 tablespoons Chili powder
3/4 cup %eanut butter -- creamy style
1/4 cup Chopped parsley #or garnish
1/2 cup <emon (uice
1 1/2 <emons #or garnish
1/2 cup /orcestershire sauce
%reheat oven to 45)! "et rid o# the wing tips and cut each wing into two
pieces! Combine remaining ingredients e1cept parsely and lemon in a
saucepan! 2ver low heat cook #or about 15 minutes until reduced and
thickened to the consistency o# thick gravy! %lace wings in a shallow
baking pan and cover with sauce, making sure each is well coated! Bake #or
15-2) minutes! "arnish with the green and yellow stu##!

)o,s Bu**a+o Wings
5) each Chicken wing pieces
1/4 pound ;argarine
1/4 cup 4ot sauce
1 pinch Cayenne pepper
1 pinch "arlic salt
2il/#at #or deep #rying
Black pepper
1 dash %aprika
Celery sticks
Blue Cheese $ip
$eep #ry the wing piecesB in small batchesD in hot oil at 395 deg #or 1)
minutes, or #ollow package directions! $rain on paper towelsA sprinkle
with black pepper while draining! /hile chicken is #rying, melt margarine
in large skilletA mi1 in hot sauce, garlic salt, and cayenne! -s Chicken
is drained, toss into the sauce skillet and mi1 in! /hen all chicken is in
the sauce, dash in paprika, mi1 again and allow to stand #or a while!
3eheat be#ore serving! &erve with celery sticks and Blue Cheese $ip!

)u**ed Chicken Wings
12 Chicken /ings
-----;-367-$5-----
1 teaspoon "arlic -- minced
1 teaspoon "ingerrroot -- minced
1/2 cup $ry &herry
2 tablespoons &esame oil
-----B-53-----
1/2 cup Cornstarch
1/2 cup 'lour
1/4 teaspoon Baking powder
1 5gg -- lightly beaten
1/2 cup ;ilk
-dd wings to marinade #or at least one hour! Combine dry ingredients, stir
in egg and milk! %at wings dry!
$ip in batter! $rip o## e1cess! 4eat oil 35)! 'ry #ew wings at a time, 3-4
minutes!

Ranch Wings
2/3 cup 'inely crushed round cracker
1/2 teaspoon &alt
2 tablespoons Bottled 3anch $ressing
Cut o## wing tips at (oint! Cut each wing in hal# at (oint! 6n a small
bowl,toss chicken and dressing! 2n wa1ed paper,combine crushed
crackers,paprika and saltAcoat chicken with cracker mi1ture! 6n a 12 1 9=
baking dish ,covered with a paper towel,on high microwave * to L minutes
until chicken (uices run clear when tested with a kni#eArearrange hal#way
through cooking! 6# you desire,serve with additional 3anch dressing!

RA/S A.%-IC WINGS
3 - 4 lbs o# chicken wings -- cut up, washed throughly wing tips removed!
1 <g bottle $urkee hot sauce
1 Cube butter
2 tablespoons &moke hickory #lavor
1 tablespoon /orcestershire sauce
1 1/4 teaspoons 4orseradish
1 1/4 teaspoons Crushed garlic
1/4 teaspoon &alt
1/4 teaspoon %epper -- to taste
3 cups 2il
-#ter cutting up chicken and washing, make sure chicken is dried o##
be#ore deep #rying! -lso, season the parts with a little season salt
be#ore deep #rying! 'ry chicken parts #or about 1) minutes per batch or
golden brown!
-#ter youCve cooked all o# them, dry o## all oil #rom cooking! &-+C5: ;i1
the $urkee sauce with melted butter, salt G pepper, /orcestershire, smoke
and crushed garlic in a saucepan until ingredients are mi1ed wellA over
low heat! %ull o## stove and dip each chicken wing part in sauce and lay
them in a casserole pan! -ny le#t over sauce can be poured over wings!
Bake in oven at 35) degrees #or 45 to @) minutes! Cover with #oil when
baking!

Rose8ar( Chicken Wings
2 tablespoons 2live oil
2 tablespoons Butter
2 tablespoons 'inely chopped shallots
2 teaspoons $ried rosemary
1/2 cup <emonade
1 teaspoon &alt
12 Chicken wings
%reheat oven to 425 degrees! 6n a small saucepan, heat oil and butter over
medium heat! -dd shallots and rosemary and cook 2 to 3 minutes! -dd
lemonade, pepper and salt! &immer over low heat #or @ to 9 minutes or
until slightly reduced and syrupy! Cool slightly!
;eanwhile, cut chicken wings into three pieces, discarding wing-tip (oint!
%lace wings in shallow pan and coat well with sauce! Bake in oven until
skin is golden brown, about 3) minutes! &erve with rice or as hors
dCoeuvre! ;akes 2) to 24 pieces!

San Antonio St(+e Chicken Wings
12 Chicken wings
1 cup %ace picante sauce
1/3 cup Catsup
1/4 cup 4oney
1/4 teaspoon Cumin -- ground
2/3 cup &our cream -- dairy
Cut wings in hal# at (ointsA discard wing tips!
Combine 1/3 cup o# the picante sauce, catsup, honey and cuminA pour over
chicken! %lace in re#rigeratorA marinate at least 1 hour, turning once!
$rain chicken, reserving marinade! %lace on rack o# #oil-lined broiler
pan!
Bake at 3*5'! #or 3) minutes! Brush chicken with reserved marinadeA turn
and bake, brushing generously with marinade every 1) minutes, until
tender, about 3) minutes!E %lace @ inches #rom heat in preheated broilerA
broil 2 to 3 minutes or until sauce looks dry! urnA broil 2 to 3 minutes
or until sauce looks dry! &poon sour cream into small clear glass bowlA
top with remaining 2/3 cup picante sauce! &erve with chicken!
;akes 24 appeti.ers!E-t this point, chicken may be re#rigerated up to 24
hours! o serve, place @ inches #rom heat in preheated broilerA broil 4 to
5 minutes!
urnA broil 4 to 5 minutes or until heated through!

Sauc( S!eet Sour Chicken Wings
-----;-367-$5-----
1/2 cup /ater
1/4 cup 2il
3/4 cup &ugar
1/4 cup >etchup
1/4 cup 8inegar
1 teaspoon "arlic salt
1/2 teaspoon 6nstant chicken bouillon
Cut each wing in hal#A place in large resealable bagA add all marinade
ingredientsA seal bag! urn bag to coat wings! 3e#rigerate at least 4
hours, up to 24 hours, turning bag occasionally! 4eat oven to 3*5N!
$rain chicken, reserving marinade! %lace chicken on broiler pan! Bake
45-@) minutes, brushing occasionally with marinade! $iscard any remaining
marinade!

Sesa8e Chicken Wings
3@ Chicken drumettes Bbottom
2 teaspoons "round coriander
%art o# chicken wingD
2) milliliters "arlic
3 tablespoons 'resh lemon (uice
1 6nch #resh ginger -- peeled
2 tablespoons &esame oil
1 2nion -- 0uartered
2 tablespoons &ugar
1 teaspoon 3ed pepper #lakes
1/2 cup &esame seeds Bappro1D
2 teaspoons &alt
/ash the chicken pieces and pat dry! %lace in a bowl! Combine the
remaining ingredients e1cept the sesame seeds in a blender and puree! %our
the mi1ture over the chicken and stir to coat all the pieces well!
3e#rigerate #or at least 2 hours!
3emove the chicken #rom the marinade and sprinkle with the sesame seeds!
%lace under the broiler #or 5 to @ minutes on each side! &erve hot!
;akes @ to 9 servings as hors dCoeuvres!

S,ic( Barbecue Wings
1/2 pound chicken wings
-----bar-b-0 sauce-----
1/2 cup ketchup
1/2 cup water
2 teaspoons di(on mustard
1 teaspoon salt
2 teaspoons <ouisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon (uice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper
oil #or deep #rying
his BBK sauce is mild! 6# you like hotter wings, add more <ouisiana hot
sauce! 6n a large heavy saucepan, mi1 together BBK sauce ingredients!
Bring to a boil, then reduce heat and simmer #or 15 mins! 6n a #rypan or
wok, heat oil to 3*5 ' B1L) CD! $eep #ry a #ew wings at a time, until they
are cooked through, about 1)-15 mins! $rain #ried wings on absorbent
towel! when all the wings are cooked, place them in the simmering BBK
sauce! &tir to coat and serve!

S)IC/ CA$#N S./&E B#FFA&% WINGS
1 Bottle >ra#t &picy BBK
1 1/2 teaspoons 3ed Cayenne %epper
1/4 teaspoon &alt
2 teaspoons Black %epper
1/2 teaspoon "arlic #lakes -- minced
1 teaspoon 2nion #lakes -- minced
3 tablespoons /orcestershire &auce
2 tablespoons "reen $ragon or Jalapeno &au
1 tablespoon Ca(un &piceEEE
Chicken wings or small chicken legsA more wings or legs can be added i#
needed! >ra#t BB0 or >!C! &tyle sauce! EEECa(un &pice or Capt! <inkCs
Ca(un seasoning!
6n a CrockpotA add chicken BB0 &auce, and all spices!
&tir and heat on low #or 4 hours! o serve, 6 suggest you prepare a Ca(un
3ice 3ecipe, and a#ter the Bu##alo /ings are cooked, prepare the 3ice,
pour the 3ice into a container or casserole dish, spread out evenly!

S,ic( Chicken Wings
1 cup chopped onion
2 tablespoons ketchup
2 tablespoons orange (uice
1 tablespoon Q1 t rc tub margarine
1 tablespoon /orcester sauce
2 teaspoons honey
3 drops red pepper sauce
1 1/2 pounds chicken wings
1/4 teaspoon black pepper
1 cup diced celery
1/2 cup plain low#at yogurt
3/4 ounce crumbled blue cheese
1 tablespoon Q1 tsp rc mayonnaise
o prepare sauce, in medium bowl, combine all ingredients e1cept wings and
black pepper! ;icro on high 4 minutes, stirring once! /ith sharp kni#e,
remove skin #rom wings! %lace in an 11 1 *= baking pan in a single layerA
sprinkle with black pepper! &poon %our hal# the sauce over the wings!
;icro on 4igh @ minutes! urn wings overAspoon remaining sauce over wings!
;icro on high @ min! or until (uices run clear when skin is pricked with a
#ork! o prepare dip, combine all ingred! in small bowl!

S!eet And Sour Chicken Wings
24 whole chicken wings
1/2 teaspoon salt
1/2 teaspoon #reshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup ketchup
1/2 cup vinegar
1/2 cup sugar
1/2 cup water
%reheat oven to 35) '! &eason wings with salt, pepper and garlic powder!
%lace in a shallow baking dish and bake #or 15 minutes! in a small
saucepan, combine ketchup, vinegar, sugar an

S!eet Sour Chicken Wings
"arlic &alt
Corn &tarch
2 Beaten eggs
3/4 cup &ugar
1/2 cup Chicken broth
4 tablespoons Catsup
1/4 cup 8inegar
Cut wings in three pieces! Cook wing tips in water Bto coverD to make
broth! &prinkle chicken wings with garlic salt! <et stand one hour! 3oll
in cornstarch, then in beaten egg! 'ry until brown and crisp! %ut in
single layer in #lat pan! ;ake sauce with rest o# ingredients, including
broth made #rom chicken wing tips, cook until sugar melts, then pour over
chicken wings! Bake at 325' about one hour! Baste and leave uncovered
during last 15 minutes!
.aco Chicken Wings
2 1/2 pounds chicken wings
1 env taco seasoning mi1 E
2 cups dry bread crumbs
1 (ar B1@o.D taco sauce EE
E 1-1/4 o. 2ld 5l %aso EE 2ld 5l %aso 3emove wing tips and discard! Cut
wings at (oint! Combine bread crumbs and taco seasoning mi1A mi1 well!
%reheat oven to 3*5! $ip each chicken piece in taco sauce then roll in
bread crumbsA coat thoroughly! %lace on lightly greased baking sheet! Bake
#or 3)-35 mins!

.ea"S8oked Chicken Wings
3 pounds Chicken wings -- B1@ wingsD
3 Cl "arlic
1 tablespoon "inger root -- grated
1 tablespoon 4oney
3/4 cup &oy sauce
1/2 cup &herry
1 cup Brown sugar
1 cup <apsang souchong tea -- Bloose
&esame seeds -- #or garnish
1! +sing a kni#e, separate the mini drumstick end o# the wing and slice through
between the (oints! Cut the wing tip o## and discard! Bany good butcher
will dot his #or you!D /ash the chicken thoroughly and pat dry!
2! +sing the metal blade o# your processor, #inely chop the garlic!
-dd the grated ginger root, honey, soy sauce, and sherry, processing #or
2) to 3) seconds to blend! %our the marinade in a L-by-13-inch baking pan,
and add the chicken wings! /ith a spoon, dri..le the marinade over all the
wings! Cover and re#rigerate #or at least 2 hours, rotating the chicken
wings at least once!
3! o smoke the chicken, choose a heavy steel or cast iron roasting pan
or skillet with a tight #itting lid! <ine the bottom o# the pan with heavy
duty aluminum #oil! &prinkle the brown sugar and tea on top o# the #oil!
%lace a cake rack in the skillet, over the sugar and tea mi1ture, and
arrange the chicken wings on the rack!
Cover the pan or skillet with a lid Bor heavy aluminum #oil i# the lid
does not #it snuglyD! urn on your kitchen e1haust #an! urn the burner on
high, and leave chicken on high heat #or 3) minutes Bsee 7oteD! $o not
remove the lid to check! urn o## the heat a#ter 3) minutes, and keep the
chicken covered another 2) minutes!
&moked chicken will keep #or several days i# well-wrapped and
re#rigerated!
&erves @ to 9 as an appeti.er!
7ote: -s with any recipe re0uiring a dish to be cooked at high heat, use
caution! &ince this dish does produce smoke, it is imperative to use your
kitchen e1haust #an, and to have a pan or skillet with a tight #itting
lid!
725&: &moking with tea is a traditional Chinese approach to preparing chicken!
o the /estern eye, the darkened skin resembles Ca(un-style cuisine! hese
#lavor#ul, bite-si.e chicken wings make a delicious appeti.er when served
plain, or with your #avorite mustard, peanut or teriyaki sauce!
.ERI/AKI WING DINGS
1/3 cup <emon (uice
1/4 cup Catsup
1/4 cup &oy sauce
2 tablespoons Brown sugar
1/4 teaspoon %epper
3emove wing tips and cut at (oints!
Combine all ingredientsA mi1 wellA add chicken! Cover and re#rigerate at
least @ hours or overnight, turning occasionally! %reheat oven to 3*5'!
-rrange chicken on rack in aluminum #oil-lined shallow baking pan! Bake 4)
to 45 minutes, basting occasionally with marinade!
3e#rigerate le#tovers! 5n(oyF
.HAI BBC CHICKEN A))E.I'ERS
3 pounds Chicken wing drummettes
-----;-367-$5-----
1/4 cup Coarsely chopped garlic
1 bn Cilantro -- chop roots G lower s
reserve leaves #or garnish
1 teaspoon "round turmeric
1 teaspoon Curry powder
1 1/2 teaspoons "round dried chilis -- - Bcayenne or e0uiva
1 tablespoon &ugar
1/4 teaspoon &alt
3 tablespoons hai #ish sauce -- - B#ilipino or
vietnamese is ok -- tooD
-----B-&67" <6K+6$-----
1/2 cup Coconut milk Bcanned is okD
-----$6%%67" &-+C5-----
1/2 teaspoon $ried chili #lakes -- 23- cayenne
2 "arlic cloves -- - coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon &alt
1/2 cup Chinese red rice vinegar
1 "reen onion -- thinly sliced
1 tablespoon Coarsely chopped cilantro -- - BleavesD
%reparation: %rocess all marinade ingredients in a blender
until smooth! ;arinate chicken, re#rigerated, overnight! "rill over hot
coals until done, brushing #re0uently with coconut milk! &erve garnished
with cilantro sprigs, accompanied by steamed rice and bowls o# dipping
sauce!
$6%%67" &-+C5: %ound #irst 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar! -lternatively, put it all in
a blender and blend until smooth! 'loat the green onions and cilantro on
top!

WING"DING
Chicken wings -- tips removed
saved #or stockFD
1 */9 pints %eanut oil
3/4 cup Chili sauce -- commercial Bhei
3 tablespoons <emon (uice
3 tablespoons 8inegar
1 1/2 tablespoons %repared yellow mustard
1 1/2 tablespoons /orchestershire sauce Blea G -- perrinsD
3/9 cup 2nion -- #inely chopped
3/4 cup "reen bell pepper -- #inely ch
3/4 teaspoon &alt
3/4 teaspoon Black pepper -- ground
3/9 teaspoon Cayenne pepper
;ake sauce by combining all ingredients e1cept the wings G %eanut oil!
-llow to marinade about 1 hour in the C#ridge! &plit the chicken wings
into sections! Coat in seasoned #lour! 'ry in peanut oil until done! &erve
with the sauce on the side!

'est( %range Barbecued Chicken Wings
-----;-367-$5-----
1/3 cup Chili sauce
1/4 cup 2range marmalade
1 tablespoon 3ed wine vinegar
1 1/2 teaspoons /orcestershire sauce
1/4 teaspoon %repared mustard
Cut each wing in hal#A place in large resealabe bag!
-dd marinade ingredientsA seal bag! urn bag to coat wings! 3e#rigerate at
least 4 hours or up to 24 hours, turning bag occasionally! 4eat oven to
3*5N! $rain chicken, reserving marinade! %lace chicken on broiler pan!
Bake 45-@) minutes, brushing occasionally with marinade! $iscard any
remaining marinade!

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