TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, 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.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. 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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SPICY CHICKEN WINGS

1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings


Line cookie sheet with aluminum foil. Melt margarine
in small pan. Cut up chicken wings. Discard tips.
Mix all dry ingredients in bowl. Dunk chicken wings
in margarine and roll in cheese mixture. Place on
cookie sheet. Bake in preheated 350-degree oven for
1 hour. Serve warm.

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CHICKEN BITS

Debone 2 whole chicken breasts. Cut in bite-size
pieces. Dip in melted butter. Roll in seasoned
bread crumbs (Italian seasoning with extra Parmesan
cheese added). Put on ungreased cookie sheet.
Bake at 350 degrees for 30 minutes.

Yields 36 bite-size.


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HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on
paper towel. Mix hot sauce and melted butter and
pour into deep pan or crock pot. Add chicken wings
to sauce and heat thoroughly.


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APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender
(1 hour). Mix together soup mix, preserves and Russian
dressing. Pour mixture over chicken wings, coating each
piece and serve.


chicken recipes|apricot chicken wings

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley


Remove wing tips and cut wings in half at the joint. Mince
garlic and scallion. Combine soy sauce, honey, vinegar,
garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes,
turning twice. Put larger wings at the edge of the dish.
Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings 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.

12 pieces.


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