Your family recipe for baked chicken wings?

10 oz Soy sauce


2 ts Freshly grated gingerroot


-=OR=-


1 ts Powdered ginger


2 Cloves garlic; minced


1/3 c Brown sugar


1 ts Dark mustard


24 Chicken wings


Garlic powder





1. Mix soy sauce, ginger, garlic, brown sugar and


mustard together. Blend well. Marinate chicken


wings in this mixture at least 2 hours. Drain;


reserving marinade.





2. Preheat oven to 350°.





3. Place wings in baking dish and bake 1 1/2


hours, turning and basting frequently. Discard any


leftover marinade. Sprinkle with garlic powder and


broil wings 1-2 minutes until crispy. Serve. ~~Enjoy~~ ;)Your family recipe for baked chicken wings?
Cindy's Tasty Wings





INGREDIENTS:


5 pounds frozen chicken wings


1 cup apricot preserves


1 (1 ounce) package dry onion soup mix


1 (16 ounce) bottle Catalina salad dressing





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).


Cut the chicken wings into individual pieces and place on a lightly greased cookie sheet (you may need two cookie sheets).


Spread apricot preserves over wings. Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over. Bake in the preheated oven for 1 hour.





Dutch East Chicken Wings and Rice





INGREDIENTS:


Wings:


3 1/2 pounds chicken wings, tips on


1 (28 ounce) can tomato sauce


3 (10.75 ounce) cans tomato soup


2 teaspoons ground cloves


2 cloves garlic, crushed


8 bay leaves


1 teaspoon cayenne pepper


salt and pepper to taste





Rice:


2 cups long grain rice, rinsed and drained


4 cups water


1 teaspoon cloves


1 1/2 teaspoons salt


2 teaspoons ground turmeric


1/3 cup slivered almonds


1/3 cup golden raisins





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).


Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.


Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.


To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.





Japanese Chicken Wings





INGREDIENTS:


3 pounds chicken wings


1 egg, lightly beaten


1 cup all-purpose flour for coating


1 cup butter


SAUCE


3 tablespoons soy sauce


3 tablespoons water


1 cup white sugar


1/2 cup white vinegar


1/2 teaspoon garlic powder, or to taste


1 teaspoon salt





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


Cut wings in half, dip in egg and coat with flour.


Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.


In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.


Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.Your family recipe for baked chicken wings?
30 wings.......marinated in fridge over night or all morn and afternoon at room temp........3 cups Soy Vay teriyaki marinade ........1 cup bbq sauce........1/2 cup vinegar.........1 cup honey......1/2cup worschester sauce....paprika....sea salt........cook at 375 1 -1 n 1/2 hours ...........or put on low to medium on grill.........Yummy best wings you'll ever try!
my Grand mom did not tell anyone baked chicken wings recipe


before die, good thing she die eating her baked chicken wings/
Here are some I enjoy:





Chicken Lollipops





2 tablespoons teriyaki stir fry sauce


2 tablespoons teriyaki marinade and Sauce


3 tablespoons soy sauce


1 tablespoon honey


1 tablespoon white vinegar


2 teaspoons toasted sesame oil


1 garlic clove, minced


1/4 teaspoon cayenne pepper


1-1/2 lbs. Chicken wings


Toasted Sesame Seeds





Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints. With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone.





Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet.





Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear. Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve.





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Buffalo Chicken Wings


Makes 24 appetizers





24 chicken wings


1 teaspoon salt


1/4 teaspoon ground black pepper


4 cups vegetable oil for frying


1/4 cup butter or margarine


1/4 cup hot pepper sauce


1 teaspoon white wine vinegar


Celery sticks


1 bottle (8 ounces) blue cheese dressing





Cut tips off wings at first joint; discard tips. Cut remaining wings into two parts at the joint; sprinkle with salt and pepper. Heat oil in deep fryer or heavy saucepan to 375°F. Add half the wings; fry about 10 minutes or until golden brown and crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Repeat with remaining wings.





Melt butter in small saucepan over medium heat; stir in pepper sauce and vinegar. Cook until thoroughly heated. Place wings on large platter. Pour sauce over wings. Serve warm with celery and dressing for dipping.


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Lemonade Chicken Wings


Makes 20-24 pieces





Serve them warm with rice as a meal, or at room temperature as a snack.





2 tablespoons olive oil


2 tablespoons butter


2 shallots or 1/2 medium onion, finely chopped (2 tablespoons)


2 teaspoons dried rosemary


1/2 cup Newman's Own Old Fashioned Roadside Virgin Lemonade, or your favorite


1 teaspoon black pepper


1 teaspoon salt


10 to 12 chicken wings





Preheat oven to 425F.





To make the sauce: In a small saucepan, heat the oil and butter over medium heat until the butter is melted. Add the shallots and rosemary, and cook for 2-3 minutes.





Add the lemonade, pepper, and salt. Simmer over low heat for 6-8 minutes, until slightly reduced and syrupy. Set aside to cool.





Cut each chicken wing into 3 parts. Cut the wings apart at the joints with heavy-duty kitchen scissors or use a sharp knife with a stiff blade, inserting the blade between the bones to cut the joint apart. Throw away the wing tips, which don't have much meat on them.





Place the wing pieces in a shallow ovenproof pan or dish and coat well with the sauce. Bake until the skin is golden brown, about 30 minutes.





The Hole In The Wall Gang Cookbook By Paul Newman and A.E. Hotchner





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Bloody Mary Hot Wings





10 whole chicken wings


1/2 cup butter


3 - 5 tbsp. Bloody Mary Drink Mix


3/4 tsp. garlic salt


1/4 tsp. paprika





Cut wings and discard wing tips. Place wings in greased 15x10x1” pan. Combine butter, Bloody Mary Mix, garlic salt and paprika. Pour over wings. Bake at 375 degrees 30 minutes. Turn wings over, bake 20 - 25 minutes more or until juices run clear. :
use celery salt and a little garlic, fry for 10 minutes and than bake at 375 until done
jihad chicken:





pack bird with high explosives and peg wings out on wooden bench.





Detonate, serves two with chips.