                    *  Exported from  MasterCook II  *

                         5338 Cajun Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- tips removed
   5                    Bay leaves -- crumbled into
                        bits
     3/4  teaspoon      Caraway seeds
     1/2                To 3/4 tsp. cayenne pepper
     3/4  teaspoon      Ground cumin
     3/4  teaspoon      Ground coriander
   4                    Garlic cloves -- finely
					
   1 1/2  teaspoons     Dry mustard
   2      teaspoons     Paprika -- preferably
					
     3/4  teaspoon      Dried thyme leaves
     1/2  teaspoon      Salt
   2      tablespoons   Brandy
   2      tablespoons   Fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool.  Preheat oven to 375 degrees. Using a large 
mortar and pestle, grind together the bay leaf bits, caraway seeds, 
cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt 
for about 10 minutes.  Add the brandy and lemon or lime juice to the 
pulverized herbs and stir into a thick paste. With a pastry brush, cover 
both sides of each wing with the herb paste. When no more remains in the 
mortar, squeeze the last few drops from the brush. Arrange the chicken 
wings on a baking sheet. Bake until the skin turns deep brown and is quite 
crisp approximately 30 minutes. Takes about an hour to prepare.


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                    *  Exported from  MasterCook II  *

                          AFRICAN CHICKEN WINGS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE WINGS-----
   4                    Garlic cloves
   2                    Shallots
   1 1/2  teaspoons     Salt
   1      tablespoon    Chinese 5 spice
   2      teaspoons     Paprika
   1      teaspoon      Dried rosemary -- crumbled
     1/2  teaspoon      Cayenne -- or to taste
   2      tablespoons   Vegetable oil
   4      pounds        Chicken wings -- about 20-24
                        Tips removed
                        FOR THE SAUCE-----
     1/3  cup           Natural style peanut butter
     1/4  cup           Canned cream of coconut --
                        Well stirred
   2                    Garlic cloves -- chopped
     1/4  cup           Water
     1/4  cup           Red bell pepper -- chopped
     1/8  teaspoon      Dried hot red pepper flakes
                        Or to taste
   1      teaspoon      Soy sauce
                        Coriander sprigs -- for
          If            
                        Desired

THE WINGS: Prepare the chicken wings: Mince and mash the garlic and 
shallots to a paste with the salt. In a large bowl stir the paste together 
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix 
well. Add the chicken wings. Toss and stir them until they are completely 
covered with the marinade. Let them marinate, covered and chilled for 4 
hours or over night. Arrange the wings, skin side up, on the rack of a 
foil lined large broiler pan and bake them in the upper third of a 
preheated 425F oven for 25 to 30 minutes or until they are golden. The 
wings may be prepared one day in advance, kept covered and chilled and 
then reheated before serving. THE SAUCE: In a blender, blend together the 
peanut butter, cream of coconut, garlic, water, bell pepper, red pepper 
flakes and the soy sauce until the mixture is smooth, season the sauce 
with salt, to taste. THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the 
coriander.

 Recipe By     :

 From: Ladies Home Journal- August 1991


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                    *  Exported from  MasterCook II  *

                           Anchor Bar Hot Wings

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken wings
                        Read below

The key to good Buffalo Wings is how you prepare them as well as the 
ingredients and the handling of the wings.  The most successful wings 
served up here in Buffalo are what they call "Grade A Grinders." Fresh 
wings that are very large and meaty. Usually, you cannot get them in a 
frozen package, but can get them from a poultry dealer. Once you find them 
make sure they are absolutely fresh. Wash them in cold water, split them 
at the joint and remove the tips. Place them on a rack on a pan and 
refrigerate overnight to let the blood and water drain out of the wings. 
THIS IS A REAL KEY. Drying the wings under refrigeration will help to make 
them a much crispier product, once deep fried. Next, use a deep fryer or a 
very heavy deep pot with a thermometer and add the oil. Peanut oil is very 
good, or a commercial product such as can be found at a restaurant cash 
and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending 
on the size of the fryer, deep fry the dry wings 6-8 minutes in small 
batches, until thoroughly done and golden brown. Hold the cooked wings in 
a warm oven if necessary. A combination of melted margarine and hot sauce 
in the ratio of 1 part margarine to 3 parts hot sauce will add the right 
zing. The key here is to add just enough sauce to coat the wings - the 
more sauce you add, the hotter they will be. For the very brave, 1 part 
margarine to 3 parts hot sauce and 1 part Tabasco is referred to as 
"Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor 
Bar.
Working quickly, place the deep fried wings in a large bowl and add the 
sauce mixture, shaking to coat them.
There are many good hot sauces to use; the one they use is either Durkee 
Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash 
and carry.
Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue 
Cheese is a popular one) and plenty of napkins.


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                    *  Exported from  MasterCook II  *

                           Barbecue Wing Dings

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Poultry Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken wing
   3      tablespoons   brown sugar
   2      drops         Worcestershire sauce
   4      cups          ketchup
   1                    onion

  Cut off the small piece of the chicken wing and the  bony part so you 
have  only the meaty part.  Mix the ketchup, onion (cut up),  brown sugar 
and  sauce together.  Dip  wings in the sauce.  Put on cookie sheet.  Bake 
 at 350 degrees for about 1 1/2 hour.  If you have extra sauce, cook in  
saucepan until thick.


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                    *  Exported from  MasterCook II  *

                         Barbecued Chicken Wings

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  35                    Chicken wings -- tips removed
   1                    Stick butter
   1      cup           Brown sugar
     1/2  tablespoon    Sauce
     1/2  cup           Dry red wine
   2      teaspoons     Dry mustard
   2      large         Garlic cloves -- crushed
     1/4  cup           Fresh lemon juice
                        Fresh ground pepper to tast

Requires marinating and long cooking time but it is simple. Place chicken 
wings, disjointed, in large flat pan. Combine other ingredients and pour 
over chicken.
Let stand for at least 1 hour or overnight. Be sure all wings are well 
coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 
4-5 hours, turning wings at regular intervals. If all marinade is not 
absorbed, pour off and dry wings out a bit longer in oven (but not too 
much) before serving.


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                    *  Exported from  MasterCook II  *

                     Beau's Sweet-Sour Chicken Wings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    Chicken wings
   7 1/2  ounces        Tomato sauce (half can)
   2      tablespoons   Orange marmalade
   1      tablespoon    Honey
   2      teaspoons     Ginger -- minced
   2      teaspoons     Fermented chili sauce -- (Summit brand)
   2      teaspoons     Pepper vinegar
   4                    Garlic cloves -- peeled
   1      teaspoon      Salt (scant)
   2      teaspoons     MSG
     1/2  cup           Water (more as needed)

ds Tabasco, to taste -(or other hot pepper 
 -sauce) 
 Cut off spurs from chicken wing-tips and rinse chicken wings. Place in 
pressure cooker with water; bring to pressure and cook at high heat for up 
to five minutes.  Remove from pressure cooker and place cooked-out fat in 
wide-mouthed, tapered jar for other uses.

 Blend all ingredients except chicken and Tabasco (or hot sauce) until 
fairly even consistency, with no large chunks of ginger or garlic.

 Place 3/4 of sauce in pan.  Roll wings in sauce; remove wings to broiler 
pan (with slotted top).  Bake at 325 degrees F. for 20 minutes. Remove 
from oven and spoon about half of remaining sauce on top of each piece; 
broil for 5 minutes.  Add Tabasco or other hot pepper sauces to taste and 
serve.

 Beau's notes:

 *  Use vinegar "which has been used to keep a supply of bird's-eye 
peppers." 
 *  After discarding chicken spurs, wash hands with very warm water and 
Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils 
with bleach.  (One should always regard chickens, even if processed in USA 
or inspected by USDA, as unclean! USDA inspectors are notoriously less 
than thorough, and U.S. packing houses often neglect basic hygienic rules 
in working with chickens, especially in dealing with their entrails, waste 
products un-excreted, etc.  And one should not expect much better from 
out-of-country chickens.)


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                    *  Exported from  MasterCook II  *

                     BEAUJOLAIS-GLAZED CHICKEN WINGS

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken wings -- tips removed
          at            joints into 2 pcs
     1/3  cup           Soy sauce
     1/3  cup           Orange juice
     2/3  cup           Dry red wine -- preferable bea
   2      tablespoons   Dry red wine -- (additional)
   3                    Cloves garlic -- mashed
   2      tablespoons   Ginger root -- chopped
   6      tablespoons   Red currant jelly
   2      tablespoons   Orange zest -- grated
   1      tablespoon    Orange zest -- thin julienne
                        For garnish

1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange 
juice, red wine, garlic and ginerrroot together and pour over the wings. 
Cover pan with plastic wrap and refrigerate overnight, turning several 
times in the marinade. 2. 375. Line a baking pan with foil. Coat a cooking 
cooking spray and place rack in baking pan. 3. Drain chicken and arrange 
on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T Stir until jelly is melted.
Brush wings generously with the glaze and return to oven for 10 minutes. 
Turn and brush again with glaze.
Bake another 10 minutes, or until a rich dark brown and shiny. Remove and 
cool minutes. Can be baked up to a day ahead and reheated. 5. Arrange in 
overlap


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                    *  Exported from  MasterCook II  *

                   Betty White's Chicken Wings Pacifica

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water 
and mustard until butter and sugar melt. Cool; pour over wings and 
marinate at least 2 hours, turning once or twice. Bake in same pan at 375: 
for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels.


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                    *  Exported from  MasterCook II  *

                             Blue Cheese Dip

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        Blue cheese -- crumbled
     1/2  cup           Sour cream
     1/2  cup           Mayonnaise

Place everything in food processor and process till smooth.
Chill.     Serve with celery sticks and Buffalo Chicken Wings


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                    *  Exported from  MasterCook II  *

                        BLUE CORNMEAL CHICK WINGS

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Lime juice
     1/4  cup           Oil
     1/2  teaspoon      Crushed red pepper
  10                    Chicken wings -- about 2 lb
   2      tablespoons   Margarine or butter
     1/2  cup           Blue or yellow cornmeal
   2      tablespoons   Flour
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground cumin
     1/8  teaspoon      Pepper

Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut eac 
chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard 
excess skin.
Place wings in oil mixture and stir to coat. Cover and refrig 3 hours, 
stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake 
remaining ingredients in plastic bag or mix in bowl. Shake wings in 
cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes. 
Turn.  Bake until golden brown, 20 to 25 minutes longer.


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                    *  Exported from  MasterCook II  *

                       Blue Cornmeal Chicken Wings

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Lime Juice
     1/4  cup           Vegetable Oil
     1/2  cup           Crushed Red Pepper Flakes
                        Or To Taste
  10                    Chicken Wings (About 2 Lbs)
   2      tablespoons   Butter Or Margarine
     1/2  cup           Blue Or Yellow Cornmeal
   2      tablespoons   Unbleached All Purpose Flour
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground Cumin
     1/8  teaspoon      Pepper

Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix 
lime juice, oil and red pepper flakes in a large glass bowl. Cut each 
chicken wing at joints to make 3 pieces; discard tip. Cut off discard 
excess skin. Place wings in oil mixture; stir to coat.
Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat 
oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in oven 
until melted. Shake remaining ingredients in plastic bag, or mix in bowl. 
Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 
minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 
appetizers. Flakes are not the same as red pepper and it can be as hot as 
you want it by adding more.


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                    *  Exported from  MasterCook II  *

                          Broiled Chicken Wings

Recipe By     : 
Serving Size  : 18   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken wings
   3      tablespoons   lemon juice
   3      tablespoons   soy sauce
     1/8  teaspoon      onion powder
                        salt -- to taste
                        pepper -- to taste
   1      tablespoon    honey
   1      tablespoon    catsup

Remove tips from wings; cut wings into 2 pieces, and place in a shallow 
dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken. 
Cover and marinate wings in refrigerator several hours or overnight. Drain 
chicken wings, reserving 1 tablespoon marinade; place wings on a 
foil-lined broiler pan.  Sprinkle with salt and pepper.  Combine reserved 
marinade, honey, and catsup, stirring well; brush half of mixture on 
chicken wings. Broil 6 to 7 inches from broiler for 7 minutes. Turn and 
brush with remaining sauce;  broil 7 additional minutes.


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                    *  Exported from  MasterCook II  *

                 BRONZED CHICKEN WINGS WITH YOUNG GINGER

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken wings
     1/4  cup           Dark corn syrup
     1/4  cup           Soy sauce
   1      tablespoon    Corn oil
   2      teaspoons     Minced fresh ginger
   2      tablespoons   Dry sherry
     1/4  pound         Very small mushrooms
     1/2                Sliced bamboo shoots
   2                    Green onions -- cut in 2"
					
     1/2  cup           Chicken broth
   1      tablespoon    Cornstarch
   2      tablespoons   Water

Source: MAINPOUL.ZIP 
 Cut wing tips off chicken wings. Place in shallow baking dish. In small 
bowl, stir together corn syrup and soy sauce. Pour over chicken wings; 
toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

 In large heavy skillet, heat corn oil over medium heat. Add chicken wings 
and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add 
mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 
minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 
20 minutes or until tender. Remove chicken wings to serving platter, keep 
warm.

 Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.


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                    *  Exported from  MasterCook II  *

                          Buffalo Chicken Wings

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken wings -- Salt and pepper
   1                    Bottle Crystal's sauce
                        -----FOR DIP-----
   1      ounce         Crumbled bleu cheese
     1/3  cup           Mayonnaise
   2      tablespoons   Milk
                        Celery sticks

Lop the tips off the chicken wings and cut into drummettes. Discard tips 
or use for stock.  Bake drummettes in a flat pan at 350 degrees for 25 
minutes.  Drain pan juices into stock pot for future use. Add Crystal's 
Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by 
mixing and arrange all on a platter while piping hot. The wings are 
traditionally served with bleu cheese and celery.


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                    *  Exported from  MasterCook II  *

                         BUFFALO CHICKEN WINGS #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken Wings
                        Oil For Frying
     1/2  cup           Butter
   1      tablespoon    Tabasco Sauce
   1      tablespoon    Hot Pepper Sauce
                        Blue Cheese Dressing
                        Chilled Celery Sticks

Fry up the chicken wings that have had the tips removed and cut in half at 
the joint in 1/4 cup of butter until golden brown. Allow the wings to cool 
before frying a second time, yes they are fried a second time so if you 
are a calorie watcher you can stop now. They can be fried the first time a 
day ahead. Before frying the second time mix the Tabasco and Hot Pepper 
sauce with the melted butter. Fry the wings a second time in the HOT 
butter until wings are heated. You need to use enough Tabasco and Hot 
Pepper sauce to give the butter a reddish color. Serve with chilled celery 
sticks and blue cheese dressing.


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                    *  Exported from  MasterCook II  *

                         BUFFALO CHICKEN WINGS #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken Wings
                        Salad Oil
   1      tablespoon    Tabasco Sauce
     1/4  cup           Melted Butter
                        Celery Sticks
                        Carrot Sticks
                        Blue Cheese Dressing

Cut tips off wings and cut wing in half at the joint. In a 4 quart 
saucepan, heat 2 inches of salad oil to 375oF. Lower wings into oil. Fry 
chicken wings for 15 minutes or until very tender. Drain on paper towel.
Meanwhile, in a large bowl, stir together Tabasco Sauce and butter until 
well blended. Add the chicken wings and toss gently to coat well. Serve 
with blue cheese dressing, chilled celery sticks and chilled carrot 
sticks.


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                    *  Exported from  MasterCook II  *

                         BUFFALO CHICKEN WINGS #4

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Miracle Whip
     1/4  cup           Sour Cream
     1/4  pound         Blue Cheese
   4                    Ribs Celery
   1                    Small Onion
   2                    Cloves Garlic
   1      tablespoon    Oil
     1/2                Lemon
   8      ounces        Tomato Sauce
     1/4  cup           Tabasco Sauce
     1/2  teaspoon      Salt
   3      pounds        Chicken Wings
                        Oil For Frying

Combine Miracle Whip 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 soft, about 2 minutes. Add the garlic and cook for 
one more minute. Squeeze in the juice from the lemon. Stir in tomato 
sauce, Tabasco and salt.
Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. 
Heat oil for deep frying to 375oF.
Cook wings in hot oil until brown, about 8 minutes.
Toss wings in tomato mixture. Serve with chilled celery sticks and blue 
cheese dressing.


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                    *  Exported from  MasterCook II  *

                         BUFFALO CHICKEN WINGS 1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Chicken
                Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Miracle Whip
     1/4  cup           Sour Cream
     1/4  pound         Blue Cheese
   4                    Ribs Celery
   1                    Small Onion
   2                    Cloves Garlic
   1      tablespoon    Oil
     1/2                Lemon
   8      ounces        Tomato Sauce
     1/4  cup           Tabasco Sauce
     1/2  teaspoon      Salt
   3      pounds        Chicken Wings
                        Oil For Frying

Combine Miracle Whip 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 soft, about 2 minutes. Add the garlic and cook for 
one more minute. Squeeze in the juice from the lemon. Stir in tomato 
sauce, Tabasco and salt.
Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. 
Heat oil for deep frying to 375oF.
Cook wings in hot oil until brown, about 8 minutes.
Toss wings in tomato mixture. Serve with chilled celery sticks and blue 
cheese dressing.

 posted by BUD


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                    *  Exported from  MasterCook II  *

                         BUFFALO CHICKEN WINGS 5

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Chicken
                Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken Wings
                        Tabasco Sauce
     1/4  pound         Butter
                        Blue Cheese Dressing
                        Chilled Celery Sticks
                        Chilled Carrot Sticks

Remove tips from wings. Cut wings in half at the joint. Deep-fry in hot 
oil until golden, about 5 minutes or bake the wings in a 375oF oven for 
30-40 minutes until browned. Melt butter and combine with Tabasco Sauce. 
Add whatever quantity of Tabasco Sauce suits your HOT Button. Coat the 
wings with the HOT Butter mixture and serve with blue cheese dressing and 
chilled celery and carrot sticks.


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                    *  Exported from  MasterCook II  *

            BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIPPING SAUCE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Appetizers
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   Butter or margarine
     1/4  cup           Hot pepper sauce
                        Vegetable oil for frying
  18                    Chicken wings, disjointed -- tips discarded
                        Dipping Sauce:
     1/4  pound         Blue cheese -- Roquefort or
					
     1/2  cup           Mayonnaise
     1/2  cup           Sour cream
   1      tablespoon    Lemon juice
   1      tablespoon    Wine vinegar

hot pepper sauce to taste 
 Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks 
 These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ 
plenty of ice-cold beer.

 1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.

 2. In large frying pan or deep-fat fryer, heat 1" of oil to 375ø. Fry 
wings in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on 
paper towels.

 3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.

 BLUE CHEESE DIPPING SAUCE 
 In small bowl, mash the blue cheese, leaving some small lumps. Whisk in 
the mayonnaise until blended. Add the remaining ingredients & whisk to 
blend well. Cover & refrigerate until serving time.


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                    *  Exported from  MasterCook II  *

              Buffalo Chicken Wings With Blue Cheese Dipping

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----chicken wings-----
   6      tablespoons   butter
     1/4  cup           hot pepper sauce
                        vegetable oil -- for frying
  18                    chicken wings (about 3 lb.) -- disjointed with tips

 Hot pepper sauce  1.  Melt butter in a small saucepan.  Add hot sauce and 
remove from heat. 2.  In large frying pan or deep-fat fryer, heat 1 inch 
of oil to 375F. Fry wings in batches without crowding until golden brown, 
10 to 15 minutes. Drain on paper towels. 3.  Brush wings with spicy butter 
and serve warm, with blue cheese dipping sauce. Sauce: In a small bowl, 
mash the blue cheese, leaving some clumps.  Whisk in the mayonnaise until 
blended.  Add remaining ingredients and whisk to blend well.  Cover and 
refrigerate until serving time.


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                    *  Exported from  MasterCook II  *

           BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPING SAUCE

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Appetizers                       Poultry
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Minutes preparation time
                        Minutes cook time
                        -----CHICKEN WINGS-----
   6      tablespoons   Butter
     1/4  cup           Hot pepper sauce
                        Vegetable oil -- for frying
  18                    Chicken wings (about 3lb) -- disjointed with tips
                        -----BLUE CHEESE DIPPING SAUCE-----
     1/4  pound         Blue cheese -- roquefort or
					
     1/2  cup           Mayonnaise
     1/2  cup           Sour cream
   1      tablespoon    Lemon juice
   1      tablespoon    Wine vinegar

ds Hot pepper sauce 
 1.  Melt butter in a small saucepan.  Add hot sauce and remove from heat.

 2.  In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. 
Fry wings in batches without crowding until golden brown, 10 to 15 
minutes.
Drain on paper towels.

 3.  Brush wings with spicy butter and serve warm, with blue cheese 
dipping sauce.

 Sauce:

 In a small bowl, mash the blue cheese, leaving some clumps.  Whisk in the 
mayonnaise until blended.  Add remaining ingredients and whisk to blend 
well.  Cover and refrigerate until serving time.

 From:  365 Ways to Cook Chicken


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                    *  Exported from  MasterCook II  *

                              Buffalo Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chicken
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Chicken wings
   4      tablespoons   Butter
   1      tablespoon    White vinegar
   2      tablespoons   Frank's Red Hot Sauce

Fry wings in oil until crisp and brown.  Drain.  Melt the butter in a 
saucepan and add 1 to 5 tablespoons of the hot sauce and the tablespoon of 
white vinegar. Put wings in large bowl and spoon sauce over and stir well. 
Spread out on cookie sheet and bake at 375 degrees for 10 minutes. Adjust 
the hotness of the wings by the amount of hot sauce. If Frank's Hot Sauce 
is not available, any red hot sauce will do.
Serve with Blue Cheese dressing and celery.


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                    *  Exported from  MasterCook II  *

                             BUFFALO WINGS 2

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken  wings -- about  2  po
   2      tablespoons   Margarine or butter -- melted
   2      tablespoons   Bottled hot pepper sauce
   1      teaspoon      Paprika
                        Salt
                        Pepper
                        Blue  cheese dip
                        Celery sticks

Preheat  broiler.  Meanwhile, rinse chicken wings and pat dry with paper 
towels.   Cut  off  and discard tips of chicken wings. Cut wings at joints 
to  form 24 pieces. Place chicken pieces in a shallow, non-metal or 
butter, pepper sauce, and paprika.  Pour over chicken wings, stirring to 
coat. Cover chicken and let stand at room temperature for 30 minutes rack 
of a broiler pan.  Sprinkle with salt and pepper, if desired. Brush with 
some of the reserved sauce. Broil chicken 4 to 5 inches from heat about 10 
minutes or until light brown.  Turn the  chicken pieces; brush again with 
the reserved sauce.  Broil for 10 to 15 minutes more or until the chicken 
is tender and no longer pink. Serve with Blue Cheese Dip and ce Makes 12 
appetizer servings.  2 pieces per serving.


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                    *  Exported from  MasterCook II  *

                             BUFFALO WINGS 3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Chicken wings -- about 4 pound
                        Salt -- optional
                        Freshly ground black pepper
   4      cups          Vegetable oil
     1/4  cup           Butter or margarine
   2      teaspoons     Hot sauce -- up to 5 tsp
   1      teaspoon      White vinegar
                        ** blue cheese dressing **
   1      cup           Mayonnaise
   2      tablespoons   Onion -- finely chopped
   1      teaspoon      Garlic -- finely minced
     1/4  cup           Parsley -- finely chopped
     1/2  cup           Sour cream
   1      tablespoon    Lemon juice
   1      tablespoon    White vinegar
     1/4  cup           Blue cheese -- crumbled
                        Salt & pepper -- to taste

Cut of tips and separate each wing at the joint.
Sprinkle wings with salt and  pepper  to  taste. Heat oil in deep-fat 
fryer or large heavy pot. When it is quite hot, add half the wings and 
cook  about 10 minutes, stirring occasionally.  When wings are golden 
brown and crisp, remove them and drain well. Add remaining wings and 
repeat process. Meanwhile, melt butter in saucepan, add hot  sauce  to 
taste and vinegar. Pour hot mixture over wings and mix well to cover. 
Serve with Blue Cheese Dressing and celery and carrot sticks. Blue Cheese 
Dressing - Combine above ingredients and chill for one hour before 
serving.


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                    *  Exported from  MasterCook II  *

                     Buffalo Wings, from Buffalo N.Y.

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Chicken wings
   3      tablespoons   Butter -- melted
   3      tablespoons   Worcestershire sauce
   2      teaspoons     Catsup
   2                    Garlic cloves -- mashed
                        -----DIP-----
     2/3  cup           Mayonnaise
     1/3  cup           Sour cream
     1/3  cup           Gorgonzola
                        OR bleu cheese
     1/2  teaspoon      Tabasco
                        Celery stalks

  Cut off tip of wing.  Separate at joint.  Place on wire rack
in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during 
cooking.   Combine melted butter, Tabasco, Worcestershire, catsup, garlic 
and mix well in large bowl. Place chicken in bowl and
mix well. Crumble cheese coarsely and mix with other dip ingredients in 
separate bowl and serve with celery stalks and wings.


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                    *  Exported from  MasterCook II  *

                       Buffalo-Style Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- about 2 lbs.
     1/2  cup           All purpose flour
   2      tablespoons   Butter or margarine
     1/4  cup           Sliced green onions
   1      medium        Clove garlic -- finely chopped
   1      cup           Wishbone sweet n' spicy fren
   1                    Teaspoon      Thyme leaves
   1                    Teaspoon      Oregano
   1                    Teaspoon      Ground cumin
     1/2  te            easpoon      Hot pepper sauce
					

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm 
Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken 
Wings: Add 2 teaspoons of Hot pepper sauce. In deep-fat fryer or large  
hea off chicken wings (save  tips for soup.) Halve chicken wings at joint.
Lightly coat chicken with  flour, then carefully drop chicken, a few at a 
time into hot oil. Fry, turning occasionally, 15 minutes or until golden 
brown. Drain on  paper towels. Meanwhile, in large skillet, melt butter 
and cook green  onions with garlic over medium heat, stirring 
occasionally, 3 minutes or  until onions are tender. Remove from heat and 
stir in sweet n' spicy  French dressing, thyme, oregano, cumin, and hot 
pepper sauce. Add chicken  and toss to coat. Serve with chunky blue cheese 
dressing and celer sticks.


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                    *  Exported from  MasterCook II  *

                           CAJUN CHICKEN WINGS

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Appetizers                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken wings -- separated an
     3/4  cup           Plain yogurt
     2/3  cup           Louisiana hot sauce.
   2      teaspoons     Garlic powder
   1      cup           Flour
     1/2  cup           Cajun seasoning
                        Oil -- for frying

In a bowl, mix together yogurt, hot sauce and garlic.  Add chicken and 
marinate overnight in the refrigerator.  The following day, mix together 
flour and cajun seasonings in a bowl.  Remove chicken from the marinade 
and coat evenly in flour mixture.  In a wok or deep fryer, heat oil to 
370F.
This can be achieved by heating over medium high heat. Use enough oil to 
cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 
minutes.  Drain on paper towel. Serves 2 to 4


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                    *  Exported from  MasterCook II  *

                      CAMPBELL'S HONEY MUSTARD WINGS

Recipe By     : 
Serving Size  : 32   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Campbell's dry onion with ch
                        Soup and recipe mix -- dry
     1/2  cup           Honey
     1/4  cup           Spicy brown mustard
  16                    Chicken wings -- whole or cut
                        Season-all -- to taste

Recipe by: Campbell's Soup Ad, 11-94 -- modified by Vicki Schlining 
Preparation Time: 1:00 1. In a large bowl, combine soup mix, honey, and 
mustard.  Set aside.

 2. Cut wings at joints and discard the tips, or leave the wings whole. 
Add chicken to soup mixture.  Toss to coat.

 3. Place chicken in a baking pan greased with Pam spray. Sprinkle with 
Season-All.  Bake at 375 degress F for about 1 hour or until chicken is 
don turning once if desired. If wings are getting too brown too soon, 
cover wi tin foil during the latter part of baking time.


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                    *  Exported from  MasterCook II  *

                      Can't Get Enough Chicken Wings

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    chicken wings (2 lbs.)
     1/2  cup           margarine or butter -- melted
   1      envelope      lipton recipe
                        secrets savory herb with
                        garlic recipe soup mix
   1      teaspoon      cayenne pepper sauce -- opt'l
                        to taste

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half 
at joint.  Deep fry, bake or broil until golden brown and crunchy. In 
medium bowl, blend margarine, savory herb with garlic recipe soup mix and 
cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot & 
spicy tolerance level. Add chicken wings; toss until coated. Serve over 
greens with cut-up celery, if desired. Makes 24 appetizers.


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                    *  Exported from  MasterCook II  *

                        Center Club Chicken Wings

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        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
   6                    green onions -- minced
   6      cloves        garlic -- minced

Cut off and discard wing tips.  Separate wing at joint. At the drumstick 
joint, separate bones with small knife and push meat to tip. Remove 
smaller bone and discard. Mix all other ingred in large bowl. Add chicken 
and coat well. After refrigerating coated chicken for at least 24 hrs, 
preheat oven to 375 degrees. Line baking pan with foil and place rack over 
foil, first coating rack with cooking spray. Drain chicken, reserving 
liquid.  Place chicken on rack and roast for 30 min.  Baste, turn wings 
and return to oven for an additional 30 min.


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                    *  Exported from  MasterCook II  *

                         CHICKEN WING DRUMSTICKS

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Chinese                          Chicken
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CATE VANICEK-----
  10                    Chicken wings (yield 20
                        "Drumsticks)
   1                    Egg white -- slightly beaten
     1/3  cup           Cornstarch--mixed with:
   1      teaspoon      Baking powder
                        Peanut oil for deep frying
                        -----MARINADE-----
   1      teaspoon      Five-spice powder
     1/2  teaspoon      MSG (optional)
   1      teaspoon      Salt
     1/2  teaspoon      Sugar
   1      teaspoon      Rice wine
   1      teaspoon      Soy sauce

Discard wing tips.  Cut between joints.  Remove the smaller bone of the 
lower wing.  Cut skin loose around the small end and push skin and meat up 
to form drumstick.

 Marinate wings for 1 hour.  Add egg white.  Coat wings evenly.  (Using 
egg white to coat the wings will help to seal the juice inside the meat. 
Hence the meat will be juicier.

 Dredge wings in cornstarch mixture.  (Using cornstarch and baking powder 
helps to make the outside layer crisp.)  Deep-fry for 3 minutes.  Drain.  
Let cool.

 Deep-fry once again right before serving.  (Deep-fry the first time to 
cook the meat and seal the juice in the meat.  The second time to make the 
outside crisp.
Make sure the oil is very hot before you deep-fry for the second time.)  
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.


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                    *  Exported from  MasterCook II  *

                              Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Chicken Wings
   1      cup           Coca-Cola
   1      cup           Catsup
     1/4  cup           Butter

Put wings in baking dish.  Mix ingredients and pour over them.  Bake in a 
325oF oven until done, approximately 1 hour.


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                    *  Exported from  MasterCook II  *

                       Chicken Wings In Five Spice

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    chicken wings -- whole
   1      cup           water-chestnut flour
   4      cups          peanut oil for deep-frying
                        marinade:
     1/2  teaspoon      freshly grated ginger
     1/8  cup           light soy sauce
     1/8  cup           dry sherry or chinese rice -- wine
     1/2  teaspoon      five-spice powder

Cut each wing into 3 logical pieces.  Save the tips for soup and use only 
the 2 meatier parts for this recipe. Prepare the marinade and marinate the 
wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.  
Deep-fry at 360 F until golden brown, about 5 minutes.


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                    *  Exported from  MasterCook II  *

                      CHICKEN WINGS IN OYSTER SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Chinese
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken wings
   3      slices        Fresh ginger root
                        Vegetable oil
   4      tablespoons   Oyster sauce
   1      tablespoon    Dry sherry
     1/2  teaspoon      Sugar
   2 1/2  tablespoons   Soy sauce
   1      cup           Water

Recipe by: The Travelin' Gourmet Cut each wing into two pieces by 
separating at the joint; discard the tips. Heat the ginger slices in the 
oil in a wok; add a third of the wings at a t and brown.  When the wings 
are browned, drain the oil and remove the ginger slices from the wok.  Add 
the oyster sauce, sherry, sugar soy sauce, and water.  Place the browned 
wings in the wok and simmer, covered, for 10 to 1 minutes.  Cook another 
12 to 15 minutes with the lid off, basting frequentl with the sauce.  When 
the wings are tender and nicely glazed, they are read to be eaten.


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                    *  Exported from  MasterCook II  *

                          CHICKEN WINGS PACIFICA

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  45                    Chicken wings
   2      cups          Soy sauce
   2      cups          Brown sugar -- packed
   1      cup           Butter
   2      teaspoons     Dry mustard
   1 1/2  cups          Water

Disjoint chicken wings, discarding bony tips.  Arrange 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.
Marinate in refrigerator 2 hours, turning occasionally.  Bake, in 
marinade, at 350 degrees 45 minutes, turning once and spooning marinade 
over chicken occasionally.  Drain on paper towels and serve hot or cold.
Note:  Marinade goes along way.  More wings can be added.  Marinate in 2 
large ziplock bags.


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                    *  Exported from  MasterCook II  *

                          Chicken Wings W/sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chicken -- wings-washed
     1/4  cup           Veg oil
   1      teaspoon      Garlic; -- chopped
   3      teaspoons     Soy sauce -- sweet dark
     1/4  teaspoon      Msg -- optional
   1      cup           Water
   1                    Onion -- sliced
   1      teaspoon      Ginger -- finely chopped fres
   2                    Green onion -- cut 1" pcs.

Directions: Cook chicken wings in water on high heat for 10-12 minutes. 
Add oil  and  cook  for 15 minutes on medium heat or until chicken is 
brown on both sides. Reduce heat to med high, drizzle all wings with sweet 
dark soy sauce  one tbsp  at a time. Stir 4 or 5 times. Make sure that all 
wings are coated. Add remaining ingredients. Simmer on low heat for 5-8 
minutes. Remove from heat. Let stand3-4 minutes. Serve warm with hot 
cooked rice.


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                    *  Exported from  MasterCook II  *

                      Chilled Chilied Chicken Wings

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Appetizers                       Jewish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   HOT CHILI POWDER
   2                    WHOLE EGGS LIGHTLY BEATEN
   4      pounds        CHICKEN WINGS (15)
                        OIL FOR FRYING
     1/2  cup           BOILING WATER
   1      tablespoon    CUMIN
   2      tablespoons   KETCHUP
   2      tablespoons   HOT PAPRIKA
   1 1/2  tablespoons   HOT PEPPER SAUCE
   1      teaspoon      OREGANO
   1      teaspoon      SALT
     1/2  teaspoon      FRESH GROUND PEPPER

MIX THE CHILI POWDER,CUMIN,HOT PAPRIKA,OREGANO,SALT AND PEPPER TOGETHER 
WITH THE BOILING WATER,AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP 
AND PEPPER SAUCE.SET ASIDE TO COOL SLIGHTLY.PLACE THE EGGS IN A LARGE 
BOWL,AND STIR IN THE CHILI PASTE.MIX WELL.
CUT THE TAPERED JOINT FROM THE WINGS,AND RESERVE FOR STOCK OR ANOTHER 
USE.PUT THE TRIMMED WINGS IN THE SPICE EGG MIXTURE.TOSS THROUGHLY.THE 
WINGS SHOULD SOAK IN THE MARINADE FOR SEVERAL HOURS IN THE 
REFRIGERATOR;THE LONGER THEY MARINATE,THE SPICER THEY WILL BE.
HEAT AN INCH OF OIL IN A HEAVY SKILLET TO 375 DEGREES.(IT'S THE PROPER 
TEMPERATURE WHEN A WING TIP DIPPED IN THE OIL CAUSES AN IMMEDIATE 
BUBBLING) FRY THE WINGS IN BATCHES FOR ABOUT EIGHT MINUTES,FLIPPING ONCE 
DURING COOKING.BE SURE NOT TO CROWD THE PAN.
DRAIN ON PAPER TOWELS.SERVE H OR CHILLED


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                    *  Exported from  MasterCook II  *

                        CHINA SAM'S CHICKEN WINGS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Chinese
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Lite Teriyaki Marinade
     1/4  cup           Oriental BBQ Sauce -- Kikoman
     1/4  cup           Lee Kum Kee -- (oyster sauce)
   1      tablespoon    Brown sugar
  12      medium        Chicken wings -- whole
   1      teaspoon      Oriental Season -- Amyway
   1      teaspoon      Hot & Spicy Stir Fry Season
   1      teaspoon      Soy -- Kikoman

Separate drumette from rest of wing. Place on broiler pan skin side down. 
Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from 
Calaphon). Place on middle rack of preheated oven to broil. As wings start 
to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and 
brown sugar together, whisk. When wings start to color good, 10 minutes or 
so, remove from oven and turn over, season slightly, return to oven. When 
wings are Golden brown on this side, remove. Dip and shake of excess 
sauce. After all have been dipped return to broiler pan and return to 
oven. Let broil until a bit crusted, not more than a few minutes. Great as 
an appetizer or side dish with fried rice. Try with a glass of plum wine. 
Original from Miss BeHavin's Haven 1993


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                    *  Exported from  MasterCook II  *

                          Chinese Chicken Wings

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Oriental                         Appetizers
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Chicken wings, separated -- tips discarded
   2      cups          Soy sauce
   2      teaspoons     Prepared mustard (the Asian -- kind not Frenches)
   2      teaspoons     Freshly grated ginger
     1/2  cup           Sugar
   2      teaspoons     Finely chopped garlic

*Gai Yik 1. Combine soy,mustard, ginger, sugar and garlic, stir well,then 
pour over chicken wings, 2.
Cover and refrigerate over night 3. At serving time heat oven to 350 
degrees and bake for 1 hour or grill on a charcoal


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                    *  Exported from  MasterCook II  *

                          COCONUT CURRIED WINGS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Dozen chicken wings
     1/2  teaspoon      Coconut extract
   4      teaspoons     Curry powder
   6      tablespoons   Melted butter
   1      cup           Milk
   2      cups          Instant mashed potatoes
   3      tablespoons   Sweetened -- flaked coconut
   2                    Cloves garlic -- minced

Cut tips off wings.  In a large bowl, combine milk, extract and wings.
Stir to mix well.  Marinate at least 2 hours (or overnight). In another 
bowl, combine potatoes, curry and cocoanut.  Take wings out of marinade 
and roll in potato mixture.  Place slightly apart on well greased cookie 
sheets.  Combine butter & garlic.  Drizzle over wings. Bake, uncovered, at 
375 degrees until browned - 45 minutes.


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                    *  Exported from  MasterCook II  *

                         Cookie's Wings From Hell

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Butter
   4      cups          Hot sauce
   2      tablespoons   Cayenne -- **
                        Chicken wings

To cut down the heat, use 1 Tb Ground Red pepper plus 1 Tb cayenne. Heat 
sauce as needed, for 10 minutes at 350, then dip wings into hot sauce mix.
You can double the sauce recipe if you like.  Use as much as you need to 
coat wings.  You can strain what is left and reheat it and keep it in a 
jar. It will keep indefinitely.  Just shake the jar and pour as much sauce 
as needed into a pan and reheat to dip chicken wings.  The chef who gave 
me the recipe makes it a gallon at a time. He uses the cayenne-red pepper 
mix, I use all cayenne.


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                    *  Exported from  MasterCook II  *

              CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Appetizers
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken Wings
   4                    Cloves Garlic -- Minced
   2      teaspoons     Dry Mustard
   2      teaspoons     Paprika
   1      teaspoon      Dried Thyme
   1      teaspoon      Granulated Sugar
   1      teaspoon      Cayenne Pepper
     1/2  teaspoon      Salt
     1/2  teaspoon      Black Pepper
     1/4  cup           Lemon Juice
                        -----PEACH MUSTARD SAUCE-----
     1/2  cup           Peach Jam
   1      tablespoon    Dijon Mustard
   2      teaspoons     Pimiento -- diced
   1      teaspoon      Cider Vinegar

Cut tips off wings; reserve for stock. In small bowl, stir together 
garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; 
blend in lemon juice to make paste. Using pastry brush, brush paste over 
wings.
Arrange wings, meaty side down, on lightly greased foil-lined baking 
sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven 
for 15 minutes; turn wings over and bake for 15 to 20 minutes or until 
brown, crisp and no longer pink inside.

 Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in 
mustard, pimiento and vinegar. Serve separately for dipping.

 (Makes 4 main-course or 8 appetizer servings)


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                    *  Exported from  MasterCook II  *

              CRISPY  ORIENTAL  CHICKEN  WINGS  (MICROWAVE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        chicken wings -- disjointed
   1      medium        egg
     1/2  cup           soy sauce
   2      tablespoons   garlic powder
     1/4  teaspoon      ginger powder
   1      medium        onion -- finely diced
   2      cups          finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder.  Set aside.

 On wax paper, mix together crushed corn flakes and diced onion.  Dip each 
wing in soy sauce mixture, then roll in corn flakes and onion.

 In glass baking dish, cover and cook wings on high (9) for 20 minutes, or 
until cooked.  Remove covering halfway through cooking.  Use 13"x9" baking 
dish.  Yield: 24 appetizers.


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                    *  Exported from  MasterCook II  *

                           CRISPY BUFFALO WINGS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Chicken wings -- deep fried
     1/2  gallon        Hot pepper sauce
   1      cup           Cornstarch

Recipe by: John A. Gunterman Preparation Time: 4:00 Deep fry wings till 
over done. put in pan and cover w/ favorite hot sauce. tightly w/ foil and 
bake in over @ 300? for 1 hour. cool completely in refridgerator.
roll wings in corn starch, dip in hot sauce again and roll in corn starch 
a let wings sit on plate for a few minutes till cornstarch coating turns 
"sog


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                    *  Exported from  MasterCook II  *

                            Crispy Honey Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           honey
     1/4  cup           white worcestershire sauce
     1/2  teaspoon      ginger
   3      pounds        chicken wings

Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from 
medium coals, 20-25 minutes, brushing frequently with honey mixture and 
turning after 10 minutes, until done. NOTE: If you can't find white 
worcestershire sauce, the dark colored variety can be used instead.


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                    *  Exported from  MasterCook II  *

                          Crispy Honey Wings **

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Cup           Honey
     1/4  Cup           White worcestershire sauce
     1/2  Teaspoon      Ginger
   3      Pounds        Chicken wings

Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from 
medium coals, 20-25 minutes, brushing frequently with honey mixture and 
turning after 10 minutes, until done.

 NOTE: If you can't find white worcestershire sauce, the dark colored 
variety can be used instead.


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                    *  Exported from  MasterCook II  *

                      Crunchy Parmesan Chicken Wings

Recipe By     : 
Serving Size  : 60   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Chicken wings
     1/2  cup           Flour
     1/2  teaspoon      Paprika
     1/4  teaspoon      Salt and pepper
   4                    Eggs
   2      cups          Parmesan cheese -- freshly gra
     1/2  cup           Dry bread crumbs
   1      teaspoon      Each dried basil and oregano

Remove tips from chicken wings and reserve for stock if desired; separate 
wings at joints.  In shallow dish, combine flour, paprika, salt and 
pepper. In another shallow dish, beat eggs. In third shallow dish, combine 
cheese, bread crumbs, basil and oregano.
Dip wings into flour mixture, then into eggs, then into cheese mixture, 
pressing firmly. (Wings can be prepared to this point, placed on rack, 
covered and refrigerated for up to 4 hours.) Arrange wings on greased 
rimmed baking sheets.  Bake in 375F oven for 35-40 minutes, turning once, 
or until golden brown and crisp. Makes about 60 pieces.


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                    *  Exported from  MasterCook II  *

                            DRUMS OF HEAVEN B1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Poultry
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    Chicken wings
   3      ounces        Ginger root -- grated
   1      ounce         Granulated garlic
   1      teaspoon      Sesame oil
   1      teaspoon      Salt
   4      dashes        Tabasco
   1      ounce         Brandy
   1                    Egg
                        -----SHRIMP BATTER-----
   1      cup           Flour
   2                    Eggs
     1/2  cup           Cornstarch
   1      tablespoon    Baking powder
                        Water

Wash chicken wings & cut away each tip section. Hold each end of a 
remaining, jointed wing, & disjoint by bending elbow;don't separate. 
Holding fingers tightly around smaller bone, press upward, pushing meat 
from smaller section right into larger section, giving wing a drumstick 
appearance. Repeat process with all wings.
Combine ginger root, garlic, oil, salt, Tabasco, brandy and egg in bowl & 
mix well. Marinate wings in mixture approximately 2-4 hrs. at room 
temperature.
Fold wings into Shrimp Batter; deep fry at 360 until golden brown.

 BATTER: Combine all ingredients. Thin with water until the consistency is 
that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz. beer.

 Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW 
Comments: CANNERY ROW, MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC


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                    *  Exported from  MasterCook II  *

                           Easy Teriyaki Wings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Catsup
     1/4  teaspoon      Garlic powder
   2      tablespoons   Brown sugar
     1/4  cup           Oil
     1/4  cup           Soy sauce
     1/4  cup           Lemon juice
   2      pounds        Chicken wings

Remove wing tips from chicken and cut apart at joint.
Combine remaining ingredients.  Marinate chicken in shallow baking dish 
overnight, turning occasionally.
Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined 
shallow baking pan. Bake 40-45 minutes, basting occasionally with 
marinade.


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                    *  Exported from  MasterCook II  *

                          Empress Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken Wings
   3      tablespoons   Soy Sauce
   1      tablespoon    Dry Sherry
   1      tablespoon    Minced Fresh Ginger Root
   1                    Clove Garlic -- Minced
   2      tablespoons   Vegetable Oil
     1/3  cup           Cornstarch
     2/3  cup           Water
   2                    Green Onions And Tops -- Cut
                        Into Thin Slices
   1      teaspoon      Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock).  Combine soy 
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. 
Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken; 
reserve marinade.  Heat oil in large skillet over medium heat.  Lightly 
coat chicken pieces with cornstarch; add to skillet and brown slowly on 
all sides.  Remove chicken; drain off fat.  Stir water and reserved 
marinade into same skillet.  Add chicken; sprinkle green onions and 
slivered ginger evenly over chicken.  Cover and simmer for 5 minutes, or 
until chicken is tender.


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                    *  Exported from  MasterCook II  *

                           Fajita Chicken Wings

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings
                        *marinade*
     1/4  cup           Lime juice
   2      tablespoons   Oil
   3      tablespoons   Cilantro -- chopped
   1                    Cl Garlic -- minced
   1      teaspoon      Cumin
     1/2  teaspoon      Salt
     1/2  teaspoon      Oregano
     1/4  teaspoon      Red pepper flakes -- crushed

Cut each chciekn wing in half; place in large resealable plastic bag. Add 
all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at 
least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken 
on broiler pan. Bake at 375 F.
for 45 to 60 minutes or until chicken is no longer pink, brushing 
occasionally with reserved marinade.
Discard any remaining marinade.


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                    *  Exported from  MasterCook II  *

                          Fajita Chicken Wings *

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Appetizers                       Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- tips removed
                        -----MARINADE-----
     1/4  Cup           Lime jucie
   2      Tablespoons   Oil
   3      Tablespoons   Fresh cilantro -- chopped
   1                    Garlic clove -- minced
   1      Teaspoon      Cumin
     1/2  Teaspoon      Salt
     1/2  teaspoon      Dried oregano leaves
     1/4  teaspoon      Crushed red pepper flakes

Cut each wing in half; place in large resealable bag. Add all marinade 
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 
hours, up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain 
chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 
minutes, brushing occasionally with marinade. Discard any remaining 
marinade.


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                    *  Exported from  MasterCook II  *

                            Finger Drumbsticks

Recipe By     : 
Serving Size  : 1    Preparation Time :4:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
     1/8  teaspoon      pepper
   3      tablespoons   lemon juice
   2      tablespoons   soy sauce
     1/8  teaspoon      garlic salt

Cut off and discard wing tips; divide each wing in half by cutting through 
joint with a sharp knife.  Sprinkle wings with salt and pepper.  Place in 
slow-cooking pot.  Pour bouillon over chicken.  Cover and cook on low for 
4 to 5 hours or until tender.  Drain; place on broiler pan.  Meanwhile, in 
small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon 
juice, soy sauce and garlic salt.  Simmer, stirring constantly, until 
mixture thickens.  Brush some sauce on chicken; brown under broiler. Turn; 
brush sauce on chicken and brown other side.  Makes about 25 to 30 
appetizers.  Recipe may be doubled for a party.  Keep appetizers hot and 
serve from slow-cooking pot.


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                    *  Exported from  MasterCook II  *

                         FIREY HOT CHICKEN WINGS

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Appetizers                       Chicken
                Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken wings -- separated
   5      tablespoons   Louisiana hot sauce
   2      tablespoons   Vegetable oil
   1      tablespoon    White vinegar
     1/4  teaspoon      Garlic powder

These screaming hot chicken wings are easy to prepare, and can be made 
hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings 
with celery sticks and Cool Cucumber Dip to help extinguish any "fires." 
NOTE:
The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your 
own discretion. Set oven to "broil" and place rack 6" from the element. In 
a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic 
powder. Place chicken wings on a broiling pan. Using a pastry brush, coat 
the wings with the sauce mixture. Broil the wings for 7 minutes on one 
side before turning them over and broiling for another 7 minutes. You can 
also cook these wings over the BBQ.  Cook wings for the same amount of 
time over medium high heat.  Be sure to preheat the BBQ and brush the 
grill with oil to prevent sticking. Serves 2 - 4


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                    *  Exported from  MasterCook II  *

                           Garlic Chicken Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        wings*
   2      cups          flour
   2      tablespoons   salt
   1      tablespoon    pepper
                        vegetable oil
   3      tablespoons   finely chopped garlic
     3/4  cup           dry sherry
     1/2  cup           chicken broth

* separated at joints; tips discarded in a strong plastic bag. Heat a 
large skillet with 2" of vegetable oil until hot. Shake wings in seasoned 
flour and fry until golden brown and crisp on both sides. Remove wings, 
drain on paper towels. When all wings are done, remove all but 2 Tblsp 
oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp 
finely chopped garlic to the oil in the skillet and saute until soft, but 
not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up 
the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the 
sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and 
pepper, return wings to sauce to heat briefly, coating with the sauce.


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                    *  Exported from  MasterCook II  *

                      Garlicky Gilroy Chicken Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Poultry
                Garlic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----LISA HLAVATY  FDGN81A-----
   2      pounds        Chicken wings
  15                    Drops tabasco pepper sauce
   3                    Heads fresh garlic -- separated
   1      cup           Grated parmesan cheese
                        Into cloves and peeled
   1      cup           Italian style bread crumbs
   1      cup           Plus 1 T. olive oil -- divided
   1      teaspoon      Black pepper

Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; 
pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or 
blender container; cover and process until smooth. Pour garlic mixture 
into small bowl. Combine cheese, bread crumbs and black pepper in shallow 
dish.
Dip wings into garlic mixture, then roll, one at a time, in crumb mixture 
until thoroughly coated. Brush shallow nonstick pan with remaining 1 T.
oil; arrange wings in a single layer. Drizzle remaining garlic mixture 
over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes 
or until brown and crisp. Garnish as desired. Source: 1st palace winner in 
the Great Garlic Recipe Contest.


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                    *  Exported from  MasterCook II  *

                      Genuine Redhot? Buffalo Wings

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Durkee redhot?  cayenne pepp
   2      cups          Clarified butter -- hot
  20      pounds        Chicken wings -- frozen

Recipe by: Durkee RedHot?  Cayenne Pepper Sauce Deep-fry wings at 400?F 
for 10 to 12 minutes until crispy brown or  bake at 425? for 30 minutes; 
turn and bake additional 30 minutes,  until brown. Drain well. Add to 
sauce and toss well to coat chicken wings.  Keep warm. Serve with blue 
cheese dip and celery sticks. For added heat, try adjusting the ratio of 
Durkee Redhot? Sauce to  butter.


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                    *  Exported from  MasterCook II  *

                     GERI'S HONEY CURRY CHICKEN WINGS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken wings
     1/2  cup           Butter
     1/2  cup           Honey
     1/4  cup           Prepared mustard
   1      teaspoon      Salt
   1      tablespoon    Curry (mild or hot)

place chicken in shallow baking pan, skin side up. Combine butter, honey, 
mustard, salt, & curry powder and mix well. Pour over chicken and bake at 
350F for 1 1/4 hour's basting every 15 min's.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           GLAZED CHICKEN WINGS

Recipe By     : 
Serving Size  : 32   Preparation Time :0:00
Categories    : Appetizers                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Cranberry jelly
     1/4  cup           Water
     3/4  cup           Grey Poupon -- honey style
   1      teaspoon      Orange peel -- grated
  16                    Chicken wings, split -- with
                        removed

heat cranberry sauce and water over low heat, stirring occasionally until 
blended.  Stir in mustard and orange peel.  Remove from heat; cool 
slightly.  In med. bowl, mix chicken with mustard mixture; cover and chill 
overnight.
Preheat oven to 400F.  Remove chicken from marinade; reserve marinade.
Arrange chicken on lightly greased foil-lined pan.  Bake 40-45 minutes, 
turning and brushing chicken with marinade after 20 minutes.


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                    *  Exported from  MasterCook II  *

                        Glazed Shoyu Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken wings
   3                    Green onions -- cut in 2" piec
   3      tablespoons   Dry sherry
     1/4  cup           Dark soy sauce
   2      teaspoons     Sugar
                        Sesame seeds -- if desired

Remove tips from wings.  Leave whole or cut at joint. Place onions in 
large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar 
and bring to a full boil. Reduce heat and place chicken in mixture. Cover 
and simmer over low heat for 20 minutes, turning occasionally or until 
done.  Sprinkle sesame seeds if desired. Makes 8-10 *****The Book of 
Appetizers by June Budgen*****


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                    *  Exported from  MasterCook II  *

                          Guerrini Chicken Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken wings -- (to 3 lb)
   1 1/2  teaspoons     salt
   7      tablespoons   cornstarch
  20      milliliters   garlic -- minced
   4      tablespoons   flour
   2                    eggs
   5      tablespoons   soy sauce
   4      tablespoons   sugar
   1      tablespoon    toasted sesame seeds
   2                    green onions -- chopped
                        oil for frying

Mix all ingredients except oil and chicken.  Add chicken to mixture and 
marinate overnight in the refrigerator, turning occasionally to coat. Deep 
fry until golden brown.


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                    *  Exported from  MasterCook II  *

                          Hawaiian Chicken Wings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken wings
     1/4  cup           sugar
     1/2  teaspoon      ginger -- ground
     1/2  teaspoon      garlic powder
     1/8  cup           onions -- chopped
     1/4  teaspoon      black pepper
     1/2  cup           soy sauce
   6      ounces        pineapple juice

Remove wing tips from chicken and cut apart at joint. Combine remaining 
ingredients.  Marinate chicken wings for at least 24 hours. Preheat oven 
to 375.  Bake for 1 hour. Serve warm.


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                    *  Exported from  MasterCook II  *

                    Hidden Valley Ranch Buffalo Wings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Chicken wings
     1/2  cup           Melted butter
     1/4  cup           Oriental hot pepper sauce
   3      tablespoons   Vinegar
   2      packages      Hidden valley ranch milk rec
                        Original ranch salad dressin
     1/2  teaspoon      Paprika
                        Celery sticks

Preheat oven to 350 F degrees.

 Dip chicken in mixture of melted butter, pepper sauce and vinegar, put  
in baking  pan.   Sprinkle  with 1 package dry dressing mix. Bake  25  to  
30 minutes or until browned.  Sprinkle with paprika. Serve  with  celery 
sticks and prepared Hidden Valley Ranch Salad Dressing Mix.


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                    *  Exported from  MasterCook II  *

                      HOGAN'S NUCLEAR CHICKEN WINGS

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      each          Chicken Wings -- Separated
   2      tablespoons   Vegetable Oil
     1/4  teaspoon      Garlic Powder
   3      tablespoons   Habanero Sauce
   3      tablespoons   Tabasco Sauce
                        Ground Red Pepper to taste
   1      tablespoon    White Vinegar
     1/4  cup           Brown Sugar
   1      cup           Bleu Cheese Salad Dressing
                        Leaf Lettuce for platter

These chicken wings are quite easy to prepare. Adjust the amount of 
Tabasco sauce and Habanero sauce to your own tastes.  I recommend though 
that you just cool them by dipping them in the bleu cheese salad dressing 
rather than decreasing the hot sauces.
þ Preheat oven to 375øF.
þ In a medium sized mixing bowl combine vegetable oil, garlic powder, 
Tabasco sauce, habanero sauce, vinegar and brown sugar.
þ Separate tips from wings.
þ Place tips and wings on cookie sheet(s).
þ Using a pastry brush, coat the wings with the sauce mixture.
þ Sprinkle ground red pepper over wings and tips.
þ Bake wings for 15 to 20 minutes or until browning has occurred.
þ Arrange wings on leaf lettuce and serve with your favorite beverage.
þ Dip wings in bleu cheese salad dressing for some cooling affect.
NOTE: These wings can also be cooked on the barbeque. Wings should be 
grilled for the same amount of time over medium high heat coals.


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                    *  Exported from  MasterCook II  *

                           Home-Made Hot Wings

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken Wings (12 to 15)
   6      tablespoons   (3oz) Texas Pete Hot Sauce *
   4      tablespoons   (2oz) Butter or Margarine

* For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard 
wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry.
DEEP FRYER: 375ø 8-10 mins or until crispy.
OVEN: Spread wings in single layer on cookie sheet. Bake at 450ø for 25 
mins.
Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place 
cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and 
bowl. Place on plate covered with paper towel. Serve immediately.


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                    *  Exported from  MasterCook II  *

                           HONEY MUSTARD WINGS

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Campbell's Dry Onion with -- Chicken Broth Soup a
                        Mix
     1/3  cup           Honey
   2      tablespoons   Spicy-brown mustard
  18                    Chicken wings

1. In large bowl, mix soup mix, honey and mustard. Set aside.
2. Cut wings at joints and discard tips. Add to soup mixture. Toss to 
coat.
3. Place chicken in baking pan. Bake at 400'F. 45 minutes or until chicken 
is done, turning once.


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                    *  Exported from  MasterCook II  *

                      Hot 'n' Sassy Buffalo "Wings"

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Oats -- uncooked
   2      teaspoons     Paprika
   1      teaspoon      Garlic powder
   1      teaspoon      Salt
   3                    Egg whites
   3      tablespoons   Red pepper sauce
   3                    Chicken breasts -- cut in stri
                        No stick cooking spray
     1/4  cup           Yogurt -- plain low-fat
     1/4  cup           Blue cheese dressing

Blend dry ingredients in blender or food processor about 1 minute;  place 
in  shallow  dish.   in  another  dish, beat egg whites and pepper  sauce.
Lightly coat chicken strips W/ oat mixture; shake off  excess.   Dip  into 
egg mixture; then again with oat mixture. Place  on rack of broiler pan.
spray evenly with no-stick cooking spray  to coat completely, about 20 
seconds.  Broil about 4 inches from  heat  for  3  minutes.   Remove 
completely from oven.  Turn chicken  pieces  over;  spray with no-stick 
cooking spray to coat, about  20  seconds.   Broil  2 to 3 minutes or 
until golden brown. Combine yogurt and dressing.  Serve as dip with 
chicken and celery sticks


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                    *  Exported from  MasterCook II  *

               Hot 'n' Spicy Chicken Wings With Blue Cheese

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----dip-----
     1/2  cup           sour cream
     1/2  cup           mayonnaise
   2      teaspoons     white wine vinegar
   1      tablespoon    chopped fresh parsley
   1      tablespoon    chopped green onions
     1/2  teaspoon      minced garlic
     1/2  teaspoon      tabasco pepper sauce
   3      tablespoons   crumbled blue cheese
                        salt & pepper to taste
                        -----chicken wings-----
  12                    chicken wings
                        vegetable oil for frying
   4      tablespoons   melted butter or margarine
   1      teaspoon      catsup
   1      teaspoon      tabasco pepper sauce
                        celery sticks

In a bowl, beat together all of the dip ingredients until blended.  Set 
aside. Remove the tips from the wings and discard. Separate the first and 
second joints of the wings with a sharp knife. Pat the wings dry with 
paper towels.  In a heavy saucepan, heat about 2 inches of oil to 350F on 
a deep-frying thermometer.  Fry the wings. a few at a time, for about 6 
minutes, until golden brown on all sides. Drain on paper towels. In a 
small bowl, mix the butter, catsup and Tabasco sauce.  Toss the wings in 
the butter mixture to coat thoroughly.  Serve hot, and pass the dip and 
celery sticks..


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                    *  Exported from  MasterCook II  *

                       Hot And Spicy Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           tomato sauce (8oz)
   2      tablespoons   red pepper flakes
   2      tablespoons   hot sauce
   1      tablespoon    garlic powder
   1      tablespoon    onion powder
   2      tablespoons   jalapeno peppers -- chopped
   1      pound         chicken wings

Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion 
powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet 
with no-stick cooking spray. Place chicken wings on baking dish. Brush 
sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce 
and bake for another 10 mins. Serve with blue cheese dressing and celery 
if desired. Serves 4.


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                    *  Exported from  MasterCook II  *

                            HOT CHICKEN WINGS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Appetizers
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken wings
                        Oil for frying (optional)
   6      ounces        Hot sauce or Tabasco
     1/2  cup           Melted butter

Cut the chicken wings in two at the joints.  In a large frying pan or 
skillet; heat to 360F enough oil (or shortening) to cover the chicken 
wings.  Add the wings and fry until crisp, about 12-15 minutes.
To bake, preheat the oven to 450F.  Spread the chicken wings out on a 
baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted butter and 
blend thoroughly.  As soon as the chicken wings are cooked, douse with the 
sauce, and serve immediately.
Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These 
little wings make a good meal for two or are a great appetizer.  Up North, 
they are called Buffalo wings and are served with celery and blue-cheese 
dressing.  The little wing tips should be trimmed off to make neater 
pieces.  But I cook them along with the wings and save them for myself.  I 
call them the "cook's treat."  You may fry or bake the wings, depending on 
dietary considerations.


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                    *  Exported from  MasterCook II  *

                           Hot Chicken Wings 1

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken wings
   4      packages      Taco seasoning mix
                        Flour
                        Oil
                        Celery stalks
                        Blue cheese dressing

Mix together the flour and taco seasoning, get oil hot in pan.  Flour 
chicken wings and fry until done.  Serve with celery and blue cheese for 
dipping.


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                    *  Exported from  MasterCook II  *

                           Hot Chicken Wings 2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken wings
                        Oil -- for frying (optional
   6      ounces        Hot sauce or tabasco
     1/2  cup           Melted butter

Cut  the  chicken wings in two at the joints.  In a large frying   pan  o 
skillet; heat to 360F enough oil (or shortening) to cover   the chicken 
wings.  Add the wings and fry until crisp, about 12-15   minutes.   To 
bake, preheat the oven to 450F.  Spread the chicken wings   out on a 
baking sheet in one layer and bake 45 minutes.         To make the sauce, 
combine the Hot Sauce or Tabasco and melted   butter  and  blend  
thoroughly.   As soon as the chicken wings are   cooked, douse with the 
sauce, and serve immediately. Serves 2-6


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                    *  Exported from  MasterCook II  *

                     Hot Fajita Wings With Guacamole

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           honey
   2      tablespoons   lime juice
   2      tablespoons   chili powder
   2      tablespoons   soy sauce
   2 1/2  pounds        chicken wings -- shoulder
                        midsection only -- cut apart
   1      carton        (6 oz) frozen -- avocado dip, thawed;
   1      cup           homemade guacamole

In a large plastic bag, mix honey, lime juice, chili powder, and soy 
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally, 
at least 1 hour or up to a day. Lift out wings and place in a single layer 
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450 
degree oven 15 minutes. Turn pieces over and continue baking until 
browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and 
chill up to 1 day; serve at room temperature or reheat in a single layer 
in pans in a 350 degree oven for about 10 minutes.) Put wings on a 
platter. Place avocado dip in a bowl set on platter with the wings. Makes 
8 to 10 appetizer servings. Per serving: 170 calories (53% from fat), 10 g 
fat (2.4 g saturated), 363 mg sodium, 29 mg cholesterol.


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                    *  Exported from  MasterCook II  *

                                HOT WINGS

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  48                    Chicken wings
                        -----SAUCE-----
     1/4  pound         Butter -- 1 cube
  12      ounces        Crystal hot sauce
   2      ounces        Louisiana hot sauce
   4      ounces        Tapatio hot sauce
   2      ounces        Red Devil pepper sauce
   2      ounces        Tabassco

Disjoint wings and discard tips.  Arrange in baking pan and bake in 375 
degree oven for 1 hour, until done.  Meanwhile combine butter, and sauces 
in sauce. Heat and stir until butter is melted.  Keep warm.
Remove wings from oven and dip in individually in sauce mixture.  Place in 
serving dish.  Pour remainder of sauce over the top.  Left over sauce can 
be refrigerated and used again.
Note: Choices of hot sauces may vary.  Adjust amount to taste.  Be sure to 
use the Crystal hot sauce and adjust the others. Above recipe is quite 
hot, but tasty!


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                    *  Exported from  MasterCook II  *

                           Hot Wings [chicken]

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- margarine melted
     1/4  cup           hot pepper sauce
   3      tablespoons   vinegar
  24                    chicken drumettes

Preheat oven to 350. In small bowl,whisk together butter, pepper sauce and 
vinegar. Dip drumettes in butter mixture; arrange in single layer in large 
baking pan. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with 
paprika. Serve with salad dressing and celery sticks.


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                    *  Exported from  MasterCook II  *

                          Jamaican Chicken Wings

Recipe By     : 
Serving Size  : 18   Preparation Time :0:00
Categories    : Ethnic                           Appetizers
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  72                    Chicken drummettes
                        MARINADE
   2                    Scotch Bonnet peppers -- or
   4                    Jalapenos -- seeded
   3      bn            Green onions
   1      cup           Red wine vinegar
   1      cup           Olive oil
     1/2  cup           Soy sauce
     1/2  cup           Dark rum
     1/4  cup           Brown sugar
   1      tablespoon    Fresh thyme
   1      teaspoon      Each ground cloves, nutmeg -- allspice and cinnamo

Blend all marinade ingredients in a blender. Marinate chicken wings 
overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30 to 40 
minutes. Baste frequently.


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                    *  Exported from  MasterCook II  *

                            Jamaican Hot Wings

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Butter
   8      ounces        Jamaican Jerk Spice
     1/2  ounce         Tabasco Sauce
   8      ounces        Tomato Juice
   8      ounces        Un bleached Flour
   5      pounds        Chicken Wings; Or Drumettes -- Fresh Not Frozen
                        Oil For Frying

Jamaican jerk spice may be found in specialty food stores. Melt the butter 
in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, 
and tomato juice. Blend well and set aside. Rinse the wings under cold 
running water and pat dry with paper towels. Dust the wing with the flour 
and deep fry in a heavy pot or skillet in about 2-inches of hot oil until 
done. Place the cooked wings in the sauce mixture and allow to marinate 
just a few minutes.
Drain off any excess liquid. Serve immediately.  Makes 40 to 50 Wings


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                    *  Exported from  MasterCook II  *

                       Jamaican Jerk Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Ethnic
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FOR THE MARINADE-----
   1                    Onion -- chopped
     2/3  cup           Scallions -- chopped
   2                    Garlic cloves
     1/2  teaspoon      Thyme -- crumbled
   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Ground allspice
     1/4  teaspoon      Nutmeg -- grated
     1/2  teaspoon      Cinnamon
     1/4  cup           Jalapeno pepper -- minced
   1      teaspoon      Black pepper
   6      drops         Tabasco sauce
   2      tablespoons   Soy sauce
     1/4  cup           Vegetable oil
                        -----ADD TO MARINADE-----
  18                    Chicken wings -- trimmed

Marinade: In a food processor or blender, puree all ingredients except for 
the wings. In a large shallow dish arrange the wings in one layer and 
spoon the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered & chilled, turning them once, at least 1 hour, 
or preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined 
roasting pan, spoon the marinade over them & bake in the upper third of a 
preheated 450F oven, 30-35 minutes, or until they are cooked through.


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                    *  Exported from  MasterCook II  *

                      James' World's Hottest Wings!

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken Wings cut up Buffalo -- style
   6                    Whole sorano chili peppers
   6                    Whole red chili peppers
  10                    Whole jalapeno peppers
   2      cups          White wine
   1                    Bottle Tabasco Sauce
     1/2                Bottle Worcestershire sauce
  10      tablespoons   Cayenne pepper
  10      tablespoons   Durkee red-hot sauce
   1      tablespoon    Salt
   3      tablespoons   Pepper
     1/2  cup           Vinegar
   1                    Fire Extinguisher -- (Optional!)
                        attempt to eat with -- an ulcer.

In a blender, carefully puree the peppers, wine, vinegar and all spices. 
Caution, the fumes are deadly and wear rubber gloves or your fingers will 
burn!  Put the puree into a bowl and marinate the wings in the bowl in the 
fridge for 5 days.  After 5 days, carefully remove the wings and broil 
them until cooked.  Usually approx 15 mins (+/- 5 mins). Take the 
marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. 
reduce until thick. Pour over wings and re-broil for about 5 more minutes, 
serve with soda water for maximum heat effect but keep plenty of ice water 
handy.


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                    *  Exported from  MasterCook II  *

                       Janice Okun's Buffalo Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Chicken wings (4 lbs.)
                        Salt -- optional
   1      dash          Fresh gr. pepper -taste
   4      cups          Peanut oil
   4      tablespoons   Butter
   4      tablespoons   Louisiana Hot Sauce
   1      tablespoon    White vinegar
   2 1/2  cups          Blue cheese dressing-CC
                        Celery sticks

Cut off and discard the small tip of each wing.
Cut the main wing bone and second wing bone at the joint. Sprinkle the 
wings with salt, if desired, and pepper to taste. Heat the oil in a 
deep-fat fryer or large casserole. When it is quite hot, add half of the 
wings and cook about 10 minutes, stirring occasionally, when the chicken 
wings are golden brown and crisp, remove them and drain well. Add the 
remaining wings and cook about 10 minutes or until golden brown and crisp. 
Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and 
vinegar. Put the chicken wings on a warm serving platter and pour the 
butter mixture over them. Serve with blue cheese dressing and celery 
sticks.


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                    *  Exported from  MasterCook II  *

                          Japanese Chicken Wings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken wings
     1/2  cup           Soy sauce
     1/2  cup           Sake
     1/4  cup           Sugar
     1/4  teaspoon      Crushed red pepper
   1                    Garlic clove -- crushed
   1 1/2  teaspoons     Fresh ginger root -- grated (do not
                        use powdered ginger)

Cut each chicken wing into 3 parts, separating at the joints. (Freeze wing 
tips for another use). In a 12 x 8 inch baking dish, mix remaining 
ingredients.  Add chicken wings and turn to coat well. Let marinate for 1 
hour, turning occasionally. (Can be prepared in advance. Cover and 
refrigerate for up to 24 hours).
Preheat oven to 375 degrees. Bake chicken in marinade uncovered for 1 1/2 
hours, turning occasionally. Serve warm or


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                    *  Exported from  MasterCook II  *

                            Jerk Chicken Wings

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Whole chicken wings -- (about 4 pounds)
   8                    Scallions -- cut into 1" piece
   4                    Fresh jalapeno peppers -- seeded and coarsely
   2      tablespoons   Distilled white vinegar
   1      tablespoon    Ground allspice
   4                    Garlic cloves -- chopped
   2      teaspoons     Dried thyme
   1      teaspoon      Salt
     1/2  teaspoon      Freshly ground pepper
     1/4  teaspoon      Cayenne
     1/4  cup           Vegetable oil
                        Lime wedges

1. Rinse chicken with cold water and pat dry. Cut off and discard pointed 
tip of each wing and halve wings at the main joint. 2. In a food 
processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, 
thyme, salt, pepper, and cayenne. Process until well blended. With machine 
on, slowly pour in oil and puree until a thick paste forms. 3. In a large 
bowl, combine chicken wings and jerk paste. Toss until wings are well 
coated. Cover and refrigerate overnight 4. Preheat broiler. Arrange wings 
on broiler pan about 6 inches from heat and broil, turning once, until 
nicely browned outside and cooked through, about 20 minutes total. Serve 
warm or at room temperature with lime wedges and lots of napkins. The name 
of this recipe is no reflection on the cook; jerk is a fiery Jamaican 
marinade for chicken, pork, or beef.


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                    *  Exported from  MasterCook II  *

                         MARINATED CHICKEN WINGS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Poultry
                Appetizers                       Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dry sherry
     1/2  cup           Soy sauce
     1/4  teaspoon      Garlic powder
   1      teaspoon      Ground ginger
  48                    Chicken wings

1. In a large bowl combine sherry, soy sauce, garlic powder and ginger; 
set aside.
2. Disjoint chicken wings into 3 parts each. Discard the tip end or save 
to use for soup stock at a later time.
3. Marinate chicken pieces in sherry mixture in the refrigerator at least 
three hours, but not longer than 24 hours.
4. Arrange 20 pieces at a time in a single layer on a heat- resistant, 
non-metallic serving platter.
5. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is 
well cooked. Turn chicken pieces over after 5 minutes.
6. Repeat with remaining pieces as needed.
Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 
3 days or may be frozen for 3 months. Cooked pieces may be reheated.


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                    *  Exported from  MasterCook II  *

                      Maurice's Spicy Chicken Wings

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  40                    Chicken drumettes
     3/4  cup           Soy sauce
     2/3  cup           Honey
   4      teaspoons     Vegetable oil
   3      tablespoons   Dry mustard

Put drumettes into a plastic bag. Mix remaining ingredients together and 
pour into the bag. Close bag securely and shake until chicken is well 
coated.
Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Line a 
baking sheet with aluminum foil and place rack on top of baking sheet. 
Remove chicken from bag and place on the rack. Bake for 30 minutes, until 
wings are crisp and golden.


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                    *  Exported from  MasterCook II  *

                          Mexican Chicken Wings

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Minutes preparation time
                        Minutes cook time
                        -----INGREDIENTS-----
     1/2  cup           Corn oil
     1/4  cup           Chili powder
   1      teaspoon      Oregano
   1      teaspoon      Ground cumin
  12      ounces        Tortilla corn chips
   1      pound         Chicken wings -- disjointed
                        tips discarded

1.  Preheat oven to 350F.  In a small bowl, whisk together the oil, chili 
powder, oregano, and cumin to blend well. 2.  Pulverize the tortilla chips 
in a food processor.  Pour into a shallow bowl.
3.  Dip the chicken pieces in the seasoned oil; then dredge in the ground 
chips until coated.  Set on a foil-lined baking sheet and bake for 45 
minutes, until browned and crisp outside and tender inside.  Serve hot.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Mexican Wings

Recipe By     : 
Serving Size  : 80   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Hot Sauce -
     1/2  cup           Margarine -- melted
     1/4  cup           Catsup -
   1      teaspoon      Chili Powder -
   1      teaspoon      Ground Cumin seed -
     1/2  teaspoon      Garlic Powder -
   5      pounds        Large chicken wings -- split or not, tips c

1.Combine hot sauce margarine,catsup & spices and heat, stirring 
frequently.
2. Fry wings at 365 until crispy, about 6-9 minutes depending on size and 
equipment used.( Check under ANCHOR BAR HOT WINGS for good handling 
procedure of Wings) 3. Drain well 4.Toss the wings in hot sauce mixture


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                    Mr. Food's Santa Fe Wings- 1/15/96

Recipe By     : Source: WKBWTV
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        chicken wings -- split/tips removed
     1/2  cup           hot pepper sauce
     1/4  cup           butter -- (1/2 stick)
     1/4  cup           chili sauce
   1      teaspoon      chili powder

Preheat the oven to 425 degrees (F).  Place the chicken wings in a large,
ungreased baking dish and bake for 30 minutes or until cooked and crisp,
turning halfway through the cooking.  In a large microwave-safe bowl, 
combine
the remaining ingredients and microwave on high power for 1 minute or 
until
the butter is melted.  Stir well, then add the wings and toss until well
coated. Serve immediately.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

               Napa Valley Chicken Wings with Wine Dressing

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chicken wings
     1/4  cup           Cornstarch
   2      teaspoons     Salt
     1/2  teaspoon      White pepper
                        Oil -- for frying
                        -----WINE DRESSING-----
   1      cup           Olive oil
   1      cup           Tarragon wine vinegar
     3/4  cup           Dry white wine
   1                    Garlic clove -- mashed
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Sugar
     1/2  teaspoon      Dried basil -- crushed
     1/2  teaspoon      Dried oregano -- crushed
     1/2  teaspoon      Dried tarragon -- crushed
                        Salt -- pepper
   1      small         Tomato; peeled -- seeded
                        & thinly sliced crosswise
     1/2  medium        Green bell pepper -- thinly sliced crossw
     1/2  small         Onion -- thinly sliced in rin

Disjoint chicken wings, discarding bony tips. Push flesh to oney end of 
bone on remaining parts. With sharp knife, remove smaller bone in wing 
portion containing 2 bones. Press fleshy ends of chicken pieces to flatten 
so they will stand upright. Dredge chicken in cornstarch mixed with 2 
teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to 
depth of 1/2 inch in heavy skillet and fry chicken until golden brown and 
tender, about 7 minutes on each side. Drain on paper towels and freeze or 
refrigerate if not to be used at once. To make dressing, combine oil, 
vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season 
to taste with salt and pepper. Blend well. Combine tomato slices, green 
pepper and onion slices with dressing and mix well. To serve, bring 
chicken wings to room temperature and arrange upright over tomatoes in 
shallow casserole.


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                    *  Exported from  MasterCook II  *

                      Olive Garden Chicken Spiedies

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Chicken
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
                        Marinade
     1/4  c             Olive oil
     1/4  c             Red wine vinegar
   2      ts            Sugar
  10                    Garlic -- mince
   1      t             Dijon mustard
     1/2  ts            Salt
     1/2  ts            Pepper
     1/2  ts            Dried tarragon
     1/2  ts            Dried oregano
   1 1/2  lb            Chicken breasts -- bone, skin
                         -- cut 1x1" squares
                        Appetizer sauce
   1      c             Mayonnaise
   2      ts            Dijon mustard
   1      t             Garlic -- mince
   2      ts            Dried tarragon
     1/2  c             Pineapple juice
                        Vegetables
   3      lg            Red bell peppers -- 1/2x1"
                         -- 72 strips
   2      lg            Green bell peppers -- 1/2x1"
                         -- 48 strips
   1      lg            Yellow onion -- 1/2x1";
                         -- 96 strips
  24                    8" bamboo skewers -- soak in
                         -- the fridge over-nigh

  MARINADE-Add all ingredients except the chicken to a non-aluminum
  mixing bowl and mix thoroughly until the sugar and salt are
  completely dissolved. Pound the chicken breast between sheets of
  waxed peper until an even thickness of 3/16" overall. Cut the chicken
  breast meat into 1" squares and add to the marinade, covering
  completely. Allow to marinate for 2 hours, refrigerated. Remove from
  the marinade after 2 hours and drain.

  SPIEDIES-Assemble in the following order: red bell pepper, onion,
  chicken (folded into "C" shape on the skewer), green bell pepper,
  onion, chicken, alternately, finishing with a red pepper strip after
  the 4th piece of chicken on each skewer. Spread the skewered items
  out on each skewer, so they will cook quickly. Place the Spiedies on
  a grill or a griddle and cook approximately 1 minute per side,
  turning 4 times. Adjust the timing according to your equipment's heat
  output. Serve immediately, 4 per quest, with dipping sauce, about 1/4
  c per serving.

  SAUCE-Mix all ingredients together just until blended. Chill 1 to 2
  hours to blend flavors. Serve cold. Source: The Olive Garden.


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                    *  Exported from  MasterCook II  *

                            ONO CHICKEN WINGS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese                          Chicken
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Soy sauce
   1      cup           Pineapple juice
   1                    Clove garlic -- minced fine
   2      tablespoons   Onion -- minced
   1      teaspoon      Ginger -- grated
     1/4  cup           Brown sugar
   7      ounces        Beer
     1/4  cup           Vegetable oil
   5      pounds        Chicken wings
                        Sesame seeds -- toasted

Cut off and discard the small tip of each wing.  Cut main wing at joint. 
Combine first 8 ingredients and stir until dissolved.  Pour over chicken 
and marinate overnight.  Be sure sauce overs all pieces.  Drain and save 
marinade.  In large skillet, heat a small amount of oil and brown chicken 
on all sides over medium.
When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 
minutes.  Stir and add more marinade if necessary. May be cooked a day in 
advance and reheated in oven before serving. Add marinade to moisten 
before heating.  Serve hot in a chafing dish.
Sprinkle with toasted sesame seeds if desired.


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                    *  Exported from  MasterCook II  *

                          Oriental Chicken Wings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Poultry
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Chicken wings -- sectioned
   2                    Cloves garlic -- minced
   1      tablespoon    Ketchup
     1/2  cup           Honey
     1/2  cup           Soy sauce
     1/2  cup           Dijon mustard
   1      tablespoon    Veg oil

Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.


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                    *  Exported from  MasterCook II  *

                          Original Buffalo Wings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        oil for frying or baking
   2      pounds        chicken wings -- dis-jointed
                        tips
     1/4  cup           butter
     1/4  cup           hot pepper sauce
   1      tablespoon    vinegar
     1/2  cup           blue cheese dressing;chunky
   6      stalks        celery -- cut into 3"
                        dipping sticks

IF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES. 
PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR 
PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL IN A 9 X 13 BAKING PAN. PLACE 
CHICKEN IN PAN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL CRISPY. MEANWHILE, 
IN A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. 
SET ASIDE. WHEN WINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS 
IN A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE VIGOROUSLY UNTIL 
WINGS ARE COATED WELL. REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH 
BLUE CHEESE DRESSING AND CELERY STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, 
ADD 1/2 TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. 
FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE.


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                    *  Exported from  MasterCook II  *

                          Parmesan Chicken Wings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Italian
                Cheese                           Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Freshly grated parmesan ches
   1      tablespoon    Heaping -- finely chopped fresh
   1                    Parsley
   1      tablespoon    Fresh -- oregano or marjam
                        Choppedor 1 ts.of either
   1      teaspoon      Salt
     1/2  teaspoon      Fresh ground pepper
   2      pounds        Chicken wings cut up
     1/2  cup           Butter melted

Preheat oven to 375 deg.Mix cheese,parsley,oregano,salt and pepper 
together and place on a dry tray.Dip each piece of chicken into the 
butter,then roll in the cheese mixture,coating well.Place on a greased 
baking sheet.Bake for 45 minutes,turning when brown.Wings will freeze 
well.Thaw in refrigerator,and heat in a 375 deg. oven.Makes 4 main course 
or 8 appetizer servings...


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                    *  Exported from  MasterCook II  *

                     Parmesan Chicken Wings Oreganata

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           grated parmesan cheese (4oz)
   2      tablespoons   chopped parsley
   2      teaspoons     paprika
   1      teaspoon      dried oregano
     1/2  teaspoon      dried basil
     1/4  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
     1/2  cup           butter -- melted
   1      pound         chicken wings -- disjointed
                        tips removed

1.  Preheat oven to 350F.  In a paper bag, combine cheese, parsley, 
paprika, oregano, basil, salt, and pepper.  Toss to mix.  Pour melted 
butter in a shallow bowl. 2.  Dip chicken pieces into butter, then place 
in a paper bag and shake to coat.  Place chicken on foil-lined baking 
sheet and bake 45 minutes. Serve hot.


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                    *  Exported from  MasterCook II  *

                           Peanut Chicken Wings

Recipe By     : 
Serving Size  : 15   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50                    Chicken wings
     1/4  cup           Prepared mustard
   2                    12 oz bottles beer
     3/4  teaspoon      Salt
   1      cup           Molasses
   2 1/2  tablespoons   Chili powder
     3/4  cup           Peanut butter -- creamy style
     1/4  cup           Chopped parsley for garnish
     1/2  cup           Lemon juice
   1 1/2                Lemons for garnish
     1/2  cup           Worcestershire sauce

Preheat oven to 450. Get rid of the wing tips and cut each wing into two 
pieces. Combine remaining ingredients except parsely and lemon in a 
saucepan. Over low heat cook for about 15 minutes until reduced and 
thickened to the consistency of thick gravy. Place wings in a shallow 
baking pan and cover with sauce, making sure each is well coated. Bake for 
15-20 minutes. Garnish with the green and yellow stuff.


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                    *  Exported from  MasterCook II  *

                           Pop's Buffalo Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50      each          Chicken wing pieces
     1/4  pound         Margarine
     1/4  cup           Hot sauce
   1      pinch         Cayenne pepper
   1      pinch         Garlic salt
                        Oil/fat for deep frying
                        Black pepper
   1      dash          Paprika
                        Celery sticks
                        Blue Cheese Dip

Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 
minutes, or follow package directions. Drain on paper towels; sprinkle 
with black pepper while draining.  While chicken is frying, melt margarine 
in large skillet; mix in hot sauce, garlic salt,  and cayenne. As Chicken 
is drained, toss into the sauce skillet and mix in. When all chicken is in 
the sauce, dash in paprika, mix again and allow to stand for a while. 
Reheat before serving. Serve with celery sticks and Blue Cheese Dip.


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                    *  Exported from  MasterCook II  *

                           Puffed Chicken Wings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken Wings
                        -----MARINADE-----
   1      teaspoon      Garlic -- minced
   1      teaspoon      Gingerrroot -- minced
     1/2  cup           Dry Sherry
   2      tablespoons   Sesame oil
                        -----BATTER-----
     1/2  cup           Cornstarch
     1/2  cup           Flour
     1/4  teaspoon      Baking powder
   1                    Egg -- lightly beaten
     1/2  cup           Milk

Add wings to marinade for at least one hour. Combine dry ingredients, stir 
in egg and milk. Pat wings dry.
Dip in batter. Drip off excess. Heat oil 350. Fry few wings at a time, 3-4 
minutes.


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                    *  Exported from  MasterCook II  *

                               Ranch Wings

Recipe By     : 
Serving Size  : 14   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken wings
     2/3  cup           Finely crushed round cracker
     1/2  teaspoon      Salt
   2      tablespoons   Bottled Ranch Dressing
     1/2  teaspoon      Paprika

Cut off wing tips at joint.Cut each wing in half at joint.In a small 
bowl,toss chicken and dressing.On waxed paper,combine crushed 
crackers,paprika and salt;coat chicken with cracker mixture.In a 12 x 8" 
baking dish ,covered with a paper towel,on high microwave 7 to 9 minutes 
until chicken juices run clear when tested with a knife;rearrange halfway 
through cooking.If you desire,serve with additional Ranch dressing.


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                    *  Exported from  MasterCook II  *

                            RAY'S ATOMIC WINGS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        To 4 lbs of chicken wings -- cut up, washed thoro
                        wing tips removed
   1                    Lg bottle Durkee hot sauce
   1                    Cube butter
   2      tablespoons   Smoke hickory flavor
   1      tablespoon    Worcestershire sauce
   1 1/4  teaspoons     Horseradish
   1 1/4  teaspoons     Crushed garlic
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper -- to taste
   3      cups          Oil

After cutting up chicken and washing, make sure chicken is dried off 
before deep frying.  Also, season the parts with a little season salt 
before deep frying.  Fry chicken parts for about 10 minutes per batch or 
golden brown.
After you've cooked all of them, dry off all oil from cooking. SAUCE: Mix 
the Durkee sauce with melted butter, salt & pepper, Worcestershire, smoke 
and crushed garlic in a saucepan until ingredients are mixed well; over 
low heat.  Pull off stove and dip each chicken wing part in sauce and lay 
them in a casserole pan. Any left over sauce can be poured over wings. 
Bake in oven at 350 degrees for 45 to 60 minutes. Cover with foil when 
baking.


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                    *  Exported from  MasterCook II  *

                          Rosemary Chicken Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Olive oil
   2      tablespoons   Butter
   2      tablespoons   Finely chopped shallots
   2      teaspoons     Dried rosemary
     1/2  cup           Lemonade
   1      teaspoon      Black pepper
   1      teaspoon      Salt
  12                    Chicken wings

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over 
medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add 
lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or 
until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. 
Place wings in shallow pan and coat well with sauce. Bake in oven until 
skin is golden brown, about 30 minutes. Serve with rice or as hors 
d'oeuvre. Makes 20 to 24 pieces.


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                    *  Exported from  MasterCook II  *

                     San Antonio Style Chicken Wings

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Mexican                          Appetizers
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings
   1      cup           Pace picante sauce
     1/3  cup           Catsup
     1/4  cup           Honey
     1/4  teaspoon      Cumin -- ground
     2/3  cup           Sour cream -- dairy

Cut wings in half at joints; discard wing tips.
Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over 
chicken. Place in refrigerator; marinate at least 1 hour, turning once. 
Drain chicken, reserving marinade.  Place on rack of foil-lined broiler 
pan.
Bake at 375F. for 30 minutes.  Brush chicken with reserved marinade; turn 
and bake, brushing generously with marinade every 10 minutes, until 
tender, about 30 minutes.* Place 6 inches from heat in preheated broiler; 
broil 2 to 3 minutes or until sauce looks dry.  Turn; broil 2 to 3 minutes 
or until sauce looks dry. Spoon sour cream into small clear glass bowl; 
top with remaining 2/3 cup picante sauce.  Serve with chicken.
Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24 
hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 
5 minutes.
Turn; broil 4 to 5 minutes or until heated through.


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                    *  Exported from  MasterCook II  *

                      Saucy Sweet Sour Chicken Wings

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Poultry                          Appetizers
                Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- tips removed
                        -----MARINADE-----
     1/2  cup           Water
     1/4  cup           Oil
     3/4  cup           Sugar
     1/4  cup           Ketchup
     1/4  cup           Vinegar
   1      teaspoon      Garlic salt
     1/2  teaspoon      Instant chicken bouillon

Cut each wing in half; place in large resealable bag; add all marinade 
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 
hours, up to 24 hours, turning bag occasionally. Heat oven to 375~.
Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 
45-60 minutes, brushing occasionally with marinade. Discard any remaining 
marinade.


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                    *  Exported from  MasterCook II  *

                           Sesame Chicken Wings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    Chicken drumettes (bottom
   2      teaspoons     Ground coriander
                        Part of chicken wing)
   3      tablespoons   Soy sauce
  20      milliliters   Garlic
   3      tablespoons   Fresh lemon juice
   1                    Inch fresh ginger -- peeled
   2      tablespoons   Sesame oil
   1                    Onion -- quartered
   2      tablespoons   Sugar
   1      teaspoon      Red pepper flakes
     1/2  cup           Sesame seeds (approx)
   2      teaspoons     Salt

Wash the chicken pieces and pat dry.  Place in a bowl.  Combine the 
remaining ingredients except the sesame seeds in a blender and puree. Pour 
the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours.

 Remove the chicken from the marinade and sprinkle with the sesame seeds.  
Place under the broiler for 5 to 6 minutes on each side.  Serve hot.

 Makes 6 to 8 servings as hors d'oeuvres.

 From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.

 [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.


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                    *  Exported from  MasterCook II  *

                           Spicy Barbecue Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chicken wings
                        -----bar-b-q sauce-----
     1/2  cup           ketchup
     1/2  cup           water
   2      teaspoons     dijon mustard
   1      teaspoon      salt
   2      teaspoons     Louisiana hot sauce
     1/2  teaspoon      chili powder
   2                    garlic cloves - minced
     1/4  cup           lemon juice
   1      tablespoon    brown sugar
   2      tablespoons   oil
   2      tablespoons   worcestershire sauce
     1/4  teaspoon      cumin
   1      teaspoon      black pepper
                        oil for deep frying

This BBQ sauce is mild.  If you like hotter wings, add more Louisiana hot 
sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. 
Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or 
wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they 
are cooked through, about 10-15 mins. Drain fried wings on absorbent 
towel. when all the wings are cooked, place them in the simmering BBQ 
sauce. Stir to coat and serve.


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                    *  Exported from  MasterCook II  *

                     SPICY CAJUN STYLE BUFFALO WINGS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Crockpot                         Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken Wings*
   1                    Bottle Kraft Spicy BBQ**
   1 1/2  teaspoons     Red Cayenne Pepper
     1/4  teaspoon      Salt
   2      teaspoons     Black Pepper
     1/2  teaspoon      Garlic flakes -- minced
   1      teaspoon      Onion flakes -- minced
   3      tablespoons   Worcestershire Sauce
   2      tablespoons   Green Dragon or Jalapeno Sau
   1      tablespoon    Tabasco Sauce
   1      tablespoon    Cajun Spice***

*Chicken wings or small chicken legs; more wings or legs can be added if 
needed. **Kraft BBq or K.C. Style sauce. ***Cajun Spice or Capt. Link's 
Cajun seasoning.
In a Crockpot; add chicken BBq Sauce, and all spices.
Stir and heat on low for 4 hours. To serve, I suggest you pre-pare a Cajun 
Rice Recipe, and after the Buffalo Wings are cooked, pre-pare the Rice, 
pour the Rice into a container or casserole dish, spread out evenly.


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                    *  Exported from  MasterCook II  *

                           Spicy Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped onion
   2      tablespoons   ketchup
   2      tablespoons   orange juice
   1      tablespoon    +1 t rc tub margarine
   1      tablespoon    Worcester 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 lowfat yogurt
     3/4  ounce         crumbled blue cheese
   1      tablespoon    +1 tsp rc mayonnaise

To prepare sauce, in medium bowl, combine all ingredients except wings and 
black pepper. Micro on high 4 minutes, stirring once. With sharp knife, 
remove skin from wings. Place in an 11 x 7" baking pan in a single layer; 
sprinkle with black pepper. Spoon Pour half the sauce over the wings. 
Micro on High 6 minutes. Turn wings over;spoon remaining sauce over wings. 
Micro on high 6 min. or until juices run clear when skin is pricked with a 
fork. To prepare dip, combine all ingred. in small bowl. Each serving: 
1/2M, 1 Fa, 2 1/4P, 1 V, 20 opt. calories/ 201 calories.


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                    *  Exported from  MasterCook II  *

                       Sweet And Sour Chicken Wings

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      whole         chicken wings
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
     1/4  teaspoon      garlic powder
     1/2  cup           ketchup
     1/2  cup           vinegar
     1/2  cup           sugar
     1/2  cup           water

Preheat oven to 350 F. Season wings with salt, pepper and garlic powder. 
Place in a shallow baking dish and bake for 15 minutes. in a small 
saucepan, combine ketchup, vinegar, sugar an


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                    *  Exported from  MasterCook II  *

                         Sweet Sour Chicken Wings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken wings
                        Garlic Salt
                        Corn Starch
   2                    Beaten eggs
     3/4  cup           Sugar
     1/2  cup           Chicken broth
   4      tablespoons   Catsup
   4      tablespoons   Soy sauce
     1/4  cup           Vinegar

Cut wings in three pieces.  Cook wing tips in water (to cover) to make 
broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll 
in cornstarch, then in beaten egg. Fry until brown and crisp. Put in 
single layer in flat pan.  Make sauce with rest of ingredients, including 
broth made from chicken wing tips, cook until sugar melts, then pour over 
chicken wings.  Bake at 325F about one hour.  Baste and leave uncovered 
during last 15 minutes.


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                    *  Exported from  MasterCook II  *

                            Taco Chicken Wings

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        chicken wings
   1      env           taco seasoning mix *
   2      cups          dry bread crumbs
   1      jar           (16oz) taco sauce **

* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut 
wings at joint. Combine bread crumbs and taco seasoning mix; mix well. 
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in 
bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake 
for 30-35 mins.


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                    *  Exported from  MasterCook II  *

                         Tea-Smoked Chicken Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken wings -- (16 wings)
   3                    Cl Garlic
   1      tablespoon    Ginger root -- grated
   1      tablespoon    Honey
     3/4  cup           Soy sauce
     1/2  cup           Sherry
   1      cup           Brown sugar
   1      cup           Lapsang souchong tea -- (loose
                        Sesame seeds -- for garnish

Recipe by: The Tea Book by Sara Perry and Judith Ann Rose 1. Using a 
knife, separate the mini drumstick end of the wing and slice through 
between the joints. Cut the wing tip off and discard. (any good butcher 
will dot his for you.) Wash the chicken thoroughly and pat dry.

 2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for 
20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, 
and add the chicken wings. With a spoon, drizzle the marinade over all the 
wings. Cover and refrigerate for at least 2 hours, rotating the chicken 
wings at least once.

 3. To smoke the chicken, choose a heavy steel or cast iron roasting pan 
or skillet with a tight fitting lid. Line the bottom of the pan with heavy 
duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil. 
Place a cake rack in the skillet, over the sugar and tea mixture, and 
arrange the chicken wings on the rack.
Cover the pan or skillet with a lid (or heavy aluminum foil if the lid 
does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on 
high, and leave chicken on high heat for 30 minutes (see Note). Do not 
remove the lid to check. Turn off the heat after 30 minutes, and keep the 
chicken covered another 20 minutes.
Smoked chicken will keep for several days if well-wrapped and 
refrigerated.

 Serves 6 to 8 as an appetizer.

 Note: As with any recipe requiring a dish to be cooked at high heat, use 
caution. Since this dish does produce smoke, it is imperative to use your 
kitchen exhaust fan, and to have a pan or skillet with a tight fitting 
lid.

 NOTES:

 Smoking with tea is a traditional Chinese approach to preparing chicken. 
To the Western eye, the darkened skin resembles Cajun-style cuisine. These 
flavorful, bite-size chicken wings make a delicious appetizer when served 
plain, or with your favorite mustard, peanut or teriyaki sauce.


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                    *  Exported from  MasterCook II  *

                          Teriyaki Chicken Wings

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Appetizers                       Poultry
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Chicken Wings
     1/2  cup           Teriyaki Marinade & Sauce *
     1/2  cup           Dry Sherry
     1/4  cup           Honey
   2      tablespoons   Vegetable Oil
   1      teaspoon      Dry Mustard
   1      teaspoon      Ground Ginger
     1/2  teaspoon      Garlic Powder

ingredients specify using La Choy.  Substitute as needed.


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                    *  Exported from  MasterCook II  *

                           TERIYAKI WING DINGS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Poultry
                Chinese                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Lemon juice
     1/4  cup           Catsup
     1/4  cup           Soy sauce
     1/4  cup           Vegetable oil
   2      tablespoons   Brown sugar
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Pepper
   3      pounds        Chicken wings

Remove wing tips and cut at joints.

 Combine all ingredients; mix well; add chicken.  Cover and refrigerate at 
least 6 hours or overnight, turning occasionally. Preheat oven to 375F. 
Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40 
to 45 minutes, basting occasionally with marinade.
Refrigerate leftovers. Enjoy!


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                    *  Exported from  MasterCook II  *

                       THAI BBQ CHICKEN APPETIZERS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Thai                             Poultry
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken wing drummettes
                        -----MARINADE-----
     1/4  cup           Coarsely chopped garlic
   1      bn            Cilantro -- chop roots & lower s
                        reserve leaves for garnish
   1      teaspoon      Ground turmeric
   1      teaspoon      Curry powder
   1 1/2  teaspoons     Ground dried chilis -- - (cayenne or equiva
   1      tablespoon    Sugar
     1/4  teaspoon      Salt
   3      tablespoons   Thai fish sauce -- - (filipino or
                        vietnamese is ok -- too)
                        -----BASTING LIQUID-----
     1/2  cup           Coconut milk (canned is ok)
                        -----DIPPING SAUCE-----
     1/2  teaspoon      Dried chili flakes -- OR- cayenne
   2                    Garlic cloves -- - coarsely chopped
   1      tablespoon    Brown sugar
     1/4  teaspoon      Salt
     1/2  cup           Chinese red rice vinegar
   1                    Green onion -- thinly sliced
   1      tablespoon    Coarsely chopped cilantro -- - (leaves)

Preparation: ============ Process all marinade ingredients in a blender 
until smooth.  Marinate chicken, refrigerated, overnight. Grill over hot 
coals until done, brushing frequently with coconut milk. Serve garnished 
with cilantro sprigs, accompanied by steamed rice and bowls of dipping 
sauce.

 DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with 
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in 
a blender and blend until smooth. Float the green onions and cilantro on 
top.

 From: arielle@taronga.com (Stephanie da Silva)


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                    *  Exported from  MasterCook II  *

                                WING-DING

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Appetizers
                Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken wings -- tips removed
                        saved for stock!)
   1 7/8  pints         Peanut oil
     3/4  cup           Chili sauce -- commercial (hei
					
   3      tablespoons   Lemon juice
   3      tablespoons   Vinegar
   1 1/2  tablespoons   Prepared yellow mustard
   1 1/2  tablespoons   Worchestershire sauce (lea & -- perrins)
     3/8  cup           Onion -- finely chopped
     3/4  cup           Green bell pepper -- finely ch
					
     3/4  teaspoon      Salt
     3/4  teaspoon      Black pepper -- ground
     3/8  teaspoon      Cayenne pepper

Fat grams    per serving:              Approx. Cook Time: 15 mn Make sauce 
by combining all ingredients except the wings & Peanut oil.
Allow to marinade about 1 hour in the 'fridge. Split the chicken wings 
into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve 
with the sauce on the side.


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                    *  Exported from  MasterCook II  *

                   Zesty Orange Barbecued Chicken Wings

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Poultry                          Appetizers
                Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- tips removed
                        -----MARINADE-----
     1/3  cup           Chili sauce
     1/4  cup           Orange marmalade
   1      tablespoon    Red wine vinegar
   1 1/2  teaspoons     Worcestershire sauce
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Prepared mustard

Cut each wing in half; place in large resealabe bag.
Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at 
least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 
375~. Drain chicken, reserving marinade. Place chicken on broiler pan. 
Bake 45-60 minutes, brushing occasionally with marinade. Discard any 
remaining marinade.


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