Chicken Wings In Soy Sauce

• 2 dozen chicken wings
• 1 cup soy sauce
• 3/4 cup green onions with tops, chopped
• 1/3 cup sugar
• 4 tsp. salad oil
• 1 1/2 tsp. ground ginger
• 1 clove garlic, crushed

Directions:

Halve the wings and throw away the tips. 

In a large bowl, blend soy sauce, sugar, onions, oil, ginger and garlic . 

Add the wings, cover and marinate for 30 minutes. 

Remove the wings and reserve the marinade. 

Place the chicken in a shallow pan and baste with the sauce. 

Bake in 350 degree oven for 15 minutes and turn wings over.

Baste chicken again and bake for 15 additional minutes. 

Sweet and Sour Chicken Wings

• 2 1/2 lbs. chicken wings with tips removed
• 1/3 cup vinegar
• 1/3 cup crisco
• 1/2 cup firmly packed dark brown sugar
• 1 (12 oz.) can unsweetened pineapple juice
• 3/4 cup ketchup
• 1 tbsp. soy sauce
• 1 tsp. prepared mustard
• 1/8 tsp. salt (to taste)

Directions:

Brown wings in hot crisco, if necessary add more crisco. 

Once brown, remove wings and drain drippings from skillet. 

Add vinegar, brown sugar, juice, ketchup, soy sauce, mustard, and salt to skillet. 

Bring to boil, stirring occasionally. 

Simmer gently about 5 minutes then chicken wings and cover skillet.

Simmer 15 minutes. 

Turn wings and cook uncovered 15 minutes longer. 

Serve with rice.

Hidden Valley Chicken Drummies

• 20 chicken drummies
• 1/4 cup butter, melted
• 1 tbsp. hot pepper sauce
• 2 tbsp. vinegar
• 2 pkgs. hidden valley dressing mix
• paprika
• celery sticks

Directions:

Dip chicken in mixture of melted butter, pepper sauce and vinegar. 

Put in baking pan. 

Sprinkle with 1 package dry dressing mix. 

Preheat oven to 350 degrees and bake 1/2 hour, or until browned. 

Sprinkle with paprika. 

Serve with celery sticks and prepared hidden valley dressing mix as dip.

Teriyaki Chicken Wings

• 3 lbs. chicken wings
• 1/3 cup lemon juice
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 3 tbsp. chili sauce
• 1 clove garlic, finely chopped
• 1/4 tsp. pepper
• 1/4 tsp. celery seed
• dash of dry mustard

Directions:

Combine lemon juice, vegetable oil, soy sauce, chili sauce, garlic, pepper, celery seed and mustard. 

Stir well, set aside. 

Cut chicken wings at joint and remove wing tips. 

Place chicken in baking dish and pour marinade over chicken. 

Cover and refrigerate overnight. 

Drain and place on broiler tray. 

Broil about 10 minutes each side with tray about 7 inches from heating element. 

Brush occasionally with leftover marinade.

Marinated Chicken Wings

• 2 lbs. chicken wings
• 1/2 cup soy sauce
• 1/2 cup honey
• 1 tsp. garlic powder
• 1 tsp. chili powder

Directions:

Cut chicken wings and discard tips.

Mix ingredients together and marinate cut-up wings overnight. 

Place wing parts in shallow baking pan and pour remaining liquid over them. 

Preheat oven to 325 degrees and bake for 1 hour, turning once mid way through.

Spicy Chicken Wings

• 5 lbs. chicken wings
• 1 large can parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. pepper
• 1 tsp. salt
• 1 stick margarine

Directions:

Line cookie sheet with aluminum foil. 

Melt margarine in small pan. 

Cut up chicken wings and discard tips. 

Mix all dry ingredients in bowl. 

Dunk chicken wings in margarine and roll in cheese mixture. 

Place wings on a cookie sheet. 

Preheat oven to 350 degrees and bake for 1 hour, serve warm.

Hot and Spicy Chicken Wings

• 5 lbs. bag chicken wings (drumettes)
• 12 fluid oz. louisiana pre crystal hot sauce
• 1 or 2 sticks butter

Directions:

Fry chicken wings until golden brown and drain on paper towel. 

Mix melted butter with hot sauce and pour into deep pan or crock pot. 

Add chicken wings to sauce and heat thoroughly.

Apricot Chicken Wings

• 2 lbs. chicken wings
• 1 pkg. lipton onion soup
• 1 jar apricot preserves
• 1 bottle of clear russian dressing

Directions:

Bake chicken wings in oven at 350 degrees until tender, about 1 hour. 

Mix together russian dressing, apricot preserves, and onion soup.

Pour mixture over chicken wings, coating each piece and serve.

Oriental Chicken Wings

• 6 chicken wings
• 1 small clove garlic
• 1 scallion
• 1/4 cup soy sauce
• 2 tbsp. honey
• 2 tsp. rice-wine vinegar
• 1/2 tsp. grated ginger
• 1/2 tsp. oriental sesame oil
• pinch of cayenne
• 1 tsp. sesame seeds
• 1 tbsp. fresh coriander or parsley, chopped

Directions:

Remove wing tips and cut wings in half at the joint. 

Mince scallion and garlic. 

In a microwave safe dish, combine soy sauce, vinegar, honey, ginger, garlic, oil and cayenne. 

Add wings and turn to coat. 

Marinate at least 30 minutes, turning twice. 

Putting the larger wings at the edge of the dish, cover with plastic and vent. 

Microwave on high for 10 minutes, rotating once. 

Remove wings from microwave dish and transfer to a serving plate. 

Return marinade to oven and cook, partially covered on high for 2 minutes. 

Pour marinade over wings and turn to coat. 

Sprinkle with sesame seeds, scallion and coriander.

Buffalo Chicken Wings With Blue Cheese

• 4 lbs. chicken wings
• salt and pepper
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot pepper sauce
• 1 tbsp. white vinegar

Directions:

For Buffalo Wings:

Sprinkle chicken wings with salt and pepper.

Heat oil in deep fryer to 370°.

Fry wings in batches until crispy and cooked, approx. 10 minutes.

Transfer to paper towels to drain.

In a small saucepan, melt butter and stir in hot sauce and vinegar.

Pour over wings and toss to coat wings thoroughly.

Serve Buffalo wings with the Blue Cheese Dip.

For Blue Cheese Dip:

• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup sour cream
• 1 tbsp. fresh lemon juice
• 1 tbsp. white vinegar
• 1/2 cup crumbled blue cheese
• salt and pepper

Combine all ingredients and chill for an hour or two.

Serve as a dip for the Buffalo wings.