MARINATED CHICKEN WINGS Food US

MARINATED CHICKEN WINGS



2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder



Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350
degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

COMMENT: May be frozen in marinade. Bake after defrosting.

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HIDDEN VALLEY CHICKEN DRUMMIES Food US

HIDDEN VALLEY CHICKEN DRUMMIES



20 chicken drummies

Good 1/4 c. butter, melted

1 tbsp. hot pepper sauce

2 tbsp. vinegar

2 pkgs. Hidden Valley dressing mix

Paprika

Celery sticks



Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan.
Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until
browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley
dressing mix as dip.

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HOT CHICKEN WINGS Food US

HOT CHICKEN WINGS



Chicken wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)



Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve. 

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TERIYAKI CHICKEN WINGS Food US

TERIYAKI CHICKEN WINGS Food US



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) Food US

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) Food US



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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CHICKEN FRY ICED TEA Food US

CHICKEN FRY ICED TEA Food US



5 lbs. sugar

4 oz. plus 1 c. instant tea

1 gal. boiling water



Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice
and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir
well. Triple this recipe should serve 500. 

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CHICKEN BITS Food US

CHICKEN BITS Food US



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.


SPICY CHICKEN WINGS Food US



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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