Recipes

"HOT" BARBECUED CHICKEN WINGS

Servings: 24 hot wings

Ingredients:

12 Chicken wings
½ cub Flour
½ teaspoon Chili powder
1/3 cub Cooking oil
½ cub Lea & Perrins Barbecue Sauce
½ teaspoon Hot pepper sauce

Preparation:

Remove wing tips and cut wings in half. Dust in a mixture of flour and chili powder and fry in hot oil, 8-10 minutes on each side, until golden brown. Drain on paper towels. Heat together the Lea & Perrins Barbecue Sauce and hot pepper sauce. Add the cooked chicken wings and simmer for a few minutes.

ASHKENAZIC CHICKEN SOUP & MATZO BALLS WITH FRESH DILL

Servings: 8 servings

Ingredients:

2 pound Chicken wings or drumsticks
9 cub Cold water
1 large Onion, peeled
1 large Carrot, peeled
1 small Parsnip, peeled (opt)
2 Celery stalks, includingleafy tops
5 Parsley sprigs
3 Dill sprigs
Salt
Pepper
1 tablespoon Snipped fresh dill

MMMMM-----MMMMM-------MATZO BALLSMMMMM-----MMMMM-----MMMMM:
2 large Eggs
2 tablespoon Vegetable oil
½ cub Matzo meal
½ teaspoon Salt
2 tablespoon Water or chicken soup
2 quart Salted water for simmering

Preparation:

Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat. (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.)

Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal, salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid.

Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft. Set balls on a plate. With a rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.)

To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and add a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.

BARBECUED CHICKEN WINGS

Servings: 1 servings

Ingredients:

16 Chicken wings (about 3pounds)
1 large Lemon, cut into 14 thinslicesZesty Barbecue Sauce

Preparation:

Cut off and discard chicken wing tips. Arrange chicken and lemon alternately in rectangular microwavable dish, 11 X 7 X 1 ½ inches. Cover tightly and microwave on high 12 to 15 minutes, rotating dish ½ turn after 6 minutes until done; drain. Cover to keep warm.
Prepare Zesty Barbecue Sauce; pour evenly over chicken. Microwave uncovered 3 to 4 minutes or until sauce is hot.
16 chicken wings.

BARBECUED CHICKEN WINGS - PEAK GAI YANG *

Servings: 4 servings

Ingredients:

1 ½ pound Chicken Wings
1 teaspoon Salt
¼ cub Chopped Lemon Grass
8 Cloves Garlic, Chopped
½ teaspoon White Pepper
¼ cub Minced Cilantro Root Or:Coriander Root
1 teaspoon Tumeric

Preparation:

This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele.
~MMMMM-----MMMMM-----MMMMM-----MMMMM-----MMMMM-----MMMMM-----MMMMM-------- Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown.

Serve with steamed sticky rice.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Beau's Sweet-Sour Chicken Wings

Servings: 1 batch

Ingredients:

20 Chicken wings
7 ½ ounce Tomato sauce (half can)
2 tablespoon Orange marmalade
1 tablespoon Honey
2 teaspoon Ginger, minced
2 teaspoon Fermented chili sauce(Summit brand)
2 teaspoon Pepper vinegar
4 Garlic cloves, peeled
1 teaspoon Salt (scant)
2 teaspoon MSG
½ cub Water (more as needed)
dash Tabasco, to taste(or other hot pepper

Preparation:

-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 ¾ 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.)

BUFFALO CHICKEN WINGS

Servings: 4 servings

Ingredients:

2 ½ pound Chicken wings
¼ cub Butter
3 teaspoon Durkees hot sauce
1 teaspoon Vinegar; optional
Vegetable oil

Preparation:

Fat grams per serving: Approx. Cook Time: :20 Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven broiler or BBQ. Trim off wing tips.
Separate wings into 2 sections. slowly melt butter in large saucepan.
Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together.

BUFFALO CHICKEN WINGS #2

Servings: 1 servings

Ingredients:

2 pound Chicken Wings
Oil For Frying
½ cub Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks

Preparation:

Fry up the chicken wings that have had the tips removed and cut in half at the joint in ¼ 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.

BUFFALO CHICKEN WINGS #3

Servings: 1 servings

Ingredients:

2 pound Chicken Wings
Salad Oil
1 tablespoon Tabasco Sauce
¼ cub Melted Butter
Celery Sticks
Carrot Sticks
Blue Cheese Dressing

Preparation:

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.

BUFFALO CHICKEN WINGS #4

Servings: 1 servings

Ingredients:

½ cub Miracle Whip
¼ cub Sour Cream
¼ pound Blue Cheese
4 Ribs Celery
1 Small Onion
2 Cloves Garlic
1 tablespoon Oil
½ Lemon
8 ounce Tomato Sauce
¼ cub Tabasco Sauce
½ teaspoon Salt
3 pound Chicken Wings
Oil For Frying

Preparation:

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.

BUFFALO CHICKEN WINGS 1

Servings: 1 servings

Ingredients:

½ cub Miracle Whip
¼ cub Sour Cream
¼ pound Blue Cheese
4 Ribs Celery
1 Small Onion
2 Cloves Garlic
1 tablespoon Oil
½ Lemon
8 ounce Tomato Sauce
¼ cub Tabasco Sauce
½ teaspoon Salt
3 pound Chicken Wings
Oil For Frying

Preparation:

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

BUFFALO CHICKEN WINGS 5

Servings: 1 servings

Ingredients:

2 pound Chicken Wings
Tabasco Sauce
¼ pound Butter
Blue Cheese Dressing
Chilled Celery Sticks
Chilled Carrot Sticks

Preparation:

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.

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIPPING SAUCE

Servings: 6 servings

Ingredients:

6 tablespoon Butter or margarine
¼ cub Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed,tips discarded
Dipping Sauce:
¼ pound Blue cheese, Roquefort orGorgonzola
½ cub Mayonnaise
½ cub Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar

Preparation:

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 ½ 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.

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPING SAUCE

Servings: 36 servings

Ingredients:

10 Minutes preparation time
35 Minutes cook time

MMMMM-----MMMMM------CHICKEN WINGSMMMMM-----MMMMM-----MMMMM:
6 tablespoon Butter
¼ cub Hot pepper sauce
Vegetable oil; for frying
18 Chicken wings (about 3lb)disjointed with tips discrd

MMMMM----------BLUE CHEESE DIPPING SAUCEMMMMM-----MMMMM:
¼ pound Blue cheese; roquefort orgorgonzola
½ cub Mayonnaise
½ cub Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
dash Hot pepper sauce

Preparation:

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

BUFFALO WINGS AND BLUE CHEESE DRESSING

Servings: 2 servings

Ingredients:

3 cub Vegetable oil
18 Chicken wings
6 tablespoon Melted butter
¼ cub Tabasco sauce
3 Celery stalkse
¼ pound Blue cheese or Gorgonzola
½ cub Mayonnaise
½ cub Sour cream or yogurt
¼ teaspoon Black pepper
1 tablespoon Lemon juice
1 tablespoon White wine vinegar

Preparation:

~---------For the dish:MMMMM----- ~---------For the dressing:MMMMM----- FOR THE CHICKEN WINGS, discard tips and heat the oil to a temperature of 375F in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels.
Mix the butter with the Tabasco sauce, and set aside. Fry a batch at a time, being careful not to crowd the pot. Fry for 10 to 12 minutes, or until golden brown. Drain in a single layer on paper towels, and repeat until all wings are fried. As the wings are fried, roll them in the butter mixture. Keep the wings warm in a 200F oven in a single layer. While the wings are frying, make the dressing by combining the blue cheese, mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in a small mixing bowl. Break up the cheese with a fork, but do not beat until smooth. To serve, place the wings on a platter or plates, and serve with the dressing and some celery sticks. Makes 36 pieces. The dressing can be prepared up to two days in advance and refrigerated.

CAJUN CHICKEN WINGS

Servings: 2 servings

Ingredients:

2 ½ pound Chicken wings; separated an
¾ cub Plain yogurt
2/3 cub Louisiana hot sauce.
2 teaspoon Garlic powder
1 cub Flour
½ cub Cajun seasoning
Oil; for frying

Preparation:

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

CHICKEN CORN CHOWDER

Servings: 5 servings

Ingredients:

4 pound Chicken wings
8 cub Cold water
1 teaspoon Salt
10 ounce Package frozen corn
¼ teaspoon Black pepper
¼ cub Parsley, chopped fine

Preparation:

Place the chicken wings, water and salt in a soup kettle. Bring to rolling boil, and remove any froth which may gatther on top. Reduce heat to simmer and cook covered fro 1-½ hours.

Strain soup abd allow the cbickin wings to cool, Remove the meat from the bones. Discard the bones and the skin. Return the meat to the broth and again place over the heat. Bring to a simmer again and add tbe corn and black pepper. Cook for I5 minutes longer. Stir in the chopped parsley just before serving. Do not cover after the addition of the parsley or you will spoil its bright green color. Serve piping hot with oyster crackers.

Makes 5 or 6 servings.

Source: 'The Super Chicken Cookbook' by Iona Nixon Found by Fran McGee

CHICKEN WINGS

Servings: 4 servings

Ingredients:

1 package Chicken Wings
1 cub Coca-Cola
1 cub Catsup
¼ cub Butter

Preparation:

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

CHICKEN WINGS GUMBO STYLE FROM TONY BURKE

Servings: 6 servings

Ingredients:

1 ½ pound Chicken wings
3 Bacon slices, chopped
2/3 cub Green bell pepper,chopped
2/3 cub Celery,chopped
1 pound Ground beef
1 can Tomatoes,broken up(28oz)
¾ cub Chicken broth
¾ teaspoon Salt
1 teaspoon Thyme
½ teaspoon Allspice,ground
⅛ teaspoon Cayenne pepper
⅛ teaspoon Black pepper
2/3 cub Lima beans
2/3 cub Corn kernels
Steamed rice

Preparation:

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

MAMMY cc: ALL

cc: ALL --- þ OLX 1.51 þ You know your dieting when postage stamps taste good!

|OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags:

CHICKEN WINGS IN OYSTER SAUCE

Servings: 4 servings

Ingredients:

1 Chicken wings
3 slice Fresh ginger root
Vegetable oil
4 tablespoon Oyster sauce
1 tablespoon Dry sherry
½ teaspoon Sugar
2 ½ tablespoon Soy sauce
1 cub Water

Preparation:

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.

CHICKEN WINGS PACIFICA

Servings: 30 servings

Ingredients:

45 Chicken wings
2 cub Soy sauce
2 cub Brown sugar, packed
1 cub Butter
2 teaspoon Dry mustard
1 ½ cub Water

Preparation:

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.

CHINA SAM'S CHICKEN WINGS

Servings: 4 servings

Ingredients:

¼ cub Lite Teriyaki Marinade
¼ cub Oriental BBQ Sauce, Kikoman
¼ cub 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

Preparation:

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

CHINESE CHICKEN WINGS

Servings: 48 servings

Ingredients:

24 Chicken wings, separatedtips discarded
2 cub Soy sauce
2 teaspoon Prepared mustard (the asiankind not frenches)
2 teaspoon Freshly grated ginger
½ cub Sugar
2 teaspoon Finely chopped garlic

Preparation:

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 fire. Posted by Jane Harris. MM:MK VMXV03A.

CHINESE: CHICKEN WING DRUMSTICKS

Servings: 3 servings

Ingredients:

MMMMM-----MMMMM-------CATE VANICEKMMMMM-----MMMMM-----MMMMM:
10 Chicken wings (yield 20
"Drumsticks)
1 Egg white, slightly beaten
1/3 cub Cornstarch--mixed with:
1 teaspoon Baking powder
Peanut oil for deep frying

MMMMM-----MMMMM---------MARINADEMMMMM-----MMMMM-----MMMMM:
1 teaspoon Five-spice powder
½ teaspoon MSG (optional)
1 teaspoon Salt
½ teaspoon Sugar
1 teaspoon Rice wine
1 teaspoon Soy sauce

Preparation:

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.

CHINESEY CHICKEN WINGS

Servings: 4 servings

Ingredients:

4 pound Chicken wings
Salt and pepper to taste
5 tablespoon Honey
4 tablespoon Soy sauce
3 tablespoon Brown sugar
1 tablespoon Minced fresh garlic
1 teaspoon Lemon juice
6 Peppercorns
1 cub Hot water

Preparation:

Cut tips from chicken wings and reserve for another use. Cut remaining wing in half at joint. Rinse chicken and pat dry. Set in ungreased, shallow baking pan in single layer. Sprinkle with salt and pepper. Mix together in a small jar the remaining ingredients; cover and shake well.
Pour over wings. Cover pan with foil and bake for 2 hours at 325 degrees.
Remove foil, reduce heat to 300 degrees and continue baking another 30 minutes, basting wings with drippings every 10 minutes. When wings are brown, remove and drain on paper towels. Serve hot or cold.

COCONUT CURRIED WINGS

Servings: 1 servings

Ingredients:

2 Dozen chicken wings
½ teaspoon Coconut extract
4 teaspoon Curry powder
6 tablespoon Melted butter
1 cub Milk
2 cub Instant mashed potatoes
3 tablespoon Sweetened, flaked coconut
2 Cloves garlic, minced

Preparation:

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.

CRANBERRY-BARBECUED CHICKEN WINGS

Servings: 1 servings

Ingredients:

18 Chicken wings ( 3 ½ to 4pounds)
1 Can( 8 ounces) jelliedcranberry sauce
1 ½ teaspoon Packed brown sugar
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce

Preparation:

Place chicken wings in shallow glass dish. Mix remaining ingredients in 1-quart saucepan. Heat over low Heat over low heat, stirring constantly, until smooth; pour over chicken. Cover and refrigerate at least 1 hour.
Remove chicken from marinade; reserve marinade. Cover and grill chicken 5 to 6 inches from medium coals 20 to 35 minutes, turning and brushing 2 or 3 ~imes wi~h mannade, until done

CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE

Servings: 8 servings

Ingredients:

3 pound Chicken Wings
4 Cloves Garlic, Minced
2 teaspoon Dry Mustard
2 teaspoon Paprika
1 teaspoon Dried Thyme
1 teaspoon Granulated Sugar
1 teaspoon Cayenne Pepper
½ teaspoon Salt
½ teaspoon Black Pepper
¼ cub Lemon Juice

MMMMM-------------PEACH MUSTARD SAUCEMMMMM-----MMMMM:
½ cub Peach Jam
1 tablespoon Dijon Mustard
2 teaspoon Pimiento, diced
1 teaspoon Cider Vinegar

Preparation:

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)

CREOLE GUMBO

Servings: 1 servings

Ingredients:

3 slice Bacon
4 Big onions, chopped fine
4 Garlic cloves, minced fine
2 Bay leaves
2 tablespoon Finely minced green pepper
1 teaspoon Finely chopped fresh thymeor ½ teaspoon dried
1 ½ teaspoon Sugar
Salt, freshly ground blackpepper to taste
2 pound Fresh okra, cut in ½-inchlengths
2 tablespoon Oil
1 large Ham bone, halved orquartered
½ pound Chicken wings
1 pound Boneless veal stew meat,cut in 1-inch cubes
1/3 cub Chopped fresh parsley
4 Ripe tomatoes, peeled, cored
½ teaspoon Tabasco sauce
¼ cub Worcestershire sauce
Juice ½ lemon
2 pound Fresh raw shrimp, shelled,deveined
2 pound Crab meat
2 cub Fresh oysters with liquor
1 teaspoon File powder
Freshly cooked rice

Preparation:

Cut the bacon pieces in half and put in a large soup kettle. Place over low heat and cook bacon until it gives up it's fat, then remove, drain on paper towels and set aside.

Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring all the while. Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and cook slowly until green pepper is wilted. Add cut okra to the kettle and cook for 5 minutes, stirring.

Heat the oil in a large skillet and add the ham bone, chicken wings and veal cubes and cook over medium heat, stirring to brown meats on all sides. Pour off any excess fat ant add the meats and bones to the kettle.

Pour a cup of water into the skillet and use a wooden spoon to loosen all the brown particles that cling to the bottom and sides. Mix and pour this into the kettle. Add the parsley, tomatoes, Tabasco and Worcestershire sauces and lemon juice. Add the shrimp, crab, oysters (with their liquid) and reserved bacon. Add enough water to cover all ingredients, bring the gumbo to a boil and turn off the heat.
Stir in the file powder and stir to mix but do not boil again. To serve, spoon a mound of cooked rice into the middle of each soup plate, then ladle the gumbo around the rice.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideburg; February 27 1991.

CRISPY CHICKEN WINGS

Servings: 1 servings

Ingredients:

12 Chicken wings (about 2 1/3pounds)
2 teaspoon Vegetable oil
2 teaspoon Soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Five-spice powder
¼ cub Water
½ cub Gold Medal all-purposeflour
¼ cub Cornstarch
½ teaspoon Baking sodaVegetable oil

Preparation:

Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, the soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate I hour.
Add water to chicken. Stir flour, cornstarch and baking soda into chicken.
Heat oil(1l/2 inches) in Dutch oven or wok to 350!. Fry 4 or 5 chicken piece at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
Increase oil temperature to 375!. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.
24 chicken wing pieces.

CROWN BRAND ORIGINAL CHICKEN WINGS

Servings: 4 servings

Ingredients:

1/3 cub Corn syrup
¼ cub Chicken broth
¼ cub Soya sauce
1 tablespoon Lemon juice
1 cub Garlic [clove] minced
3 pound Chicken wings

Preparation:

In pan mix first 5 ingredients. Bring to boil stirring constantly. Remove from heat & cool. Put separated wings in plastic cooking bag and lay in pan. Pour marinade over chicken wings and tie bag. Refrigerate for 4 hours or overnight. Arrange chicken wings on foil lined baking sheet and spoon half of marinade on wings. Bake in 400 oven for 30 min, turn wings and put rest of marinade on and bake another 30 min. Baste occasionally.

DEVIL WINGS (TM)

Servings: 8 servings

Ingredients:

12 ounce RED DEVIL Cayenne PepperSauce
8 ounce Italian salad dressing
5 pound Chicken wings or drumettes,rinsed
1 gallon resealable freezerbag

Preparation:

In a freezer bag, mix RED DEVIL with salad dressing. Keep 1 cup for basting and dripping. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Grill wings over low fire or bake at 350'F. for 45 minutes or until done, basting with reserved sauce.

DO-AHEAD SESAME CHICKEN WINGS

Servings: 1 servings

Ingredients:

20 Chicken wings (about 4pounds)
2 tablespoon Margarine or butter;meltedl ½ cups Bisquick bakingmix
½ cub Sesame seed
2 teaspoon Paprika
1 ½ teaspoon Dry mustard
½ teaspoon Salt
2 Eggs
2 tablespoon Milk
¼ cub Margarine or butter;melted

Preparation:

Separate chicken wings at joints; discard tips. Spread 1 tablespoon margarine in each of 2 rectangular pans, 13 x 9 x 2 inches. Mix baking mix, sesame seed, paprika, mustard and salt. Beat eggs and milk with fork. Dip chicken into egg mixture; coat with sesame seed mixture. Arrange close together in pans. Cover and refrigerate up to 6 hours (or bake immediately).
Heat oven to 425!. Drizzle ¼ Cup margarine over chicken. Bake uncovered 35 to 40 minutes or until brown and crisp.
40 chicken wing pieces.

FIREY HOT CHICKEN WINGS

Servings: 2 servings

Ingredients:

2 ½ pound Chicken wings; separated
5 tablespoon Louisiana hot sauce
2 tablespoon Vegetable oil
1 tablespoon White vinegar
¼ teaspoon Garlic powder

Preparation:

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

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

GERI'S HONEY CURRY CHICKEN WINGS

Servings: 8 servings

Ingredients:

2 pound Chicken wings
½ cub Butter
½ cub Honey
¼ cub Prepared mustard
1 teaspoon Salt
1 tablespoon Curry (mild or hot)

Preparation:

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 ¼ hour's basting every 15 min's.

GLAZED CHICKEN WINGS

Servings: 32 appetizers

Ingredients:

1 can Cranberry jelly
¼ cub Water
¾ cub Grey Poupon, honey style
1 teaspoon Orange peel, grated
16 Chicken wings, split, withtips removed

Preparation:

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.

GUERRINI CHICKEN WINGS**

Servings: 6 servings

Ingredients:

2 pound To 3 lb chicken wings
1 ½ teaspoon Salt
7 tablespoon Cornstarch
2 Cloves garlic, minced
4 tablespoon Flour
2 Eggs
5 tablespoon Soy sauce
4 tablespoon Sugar
1 tablespoon Toasted sesame seeds
2 Green onions, chopped
Oil for frying

Preparation:

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.

From: Judy Guerrini Posted by: Debbie Calson (D.CARLSON) - GEnie Reformatted for MM:dianeE 6/29/93

Hilbeh

Servings: 6 servings

Ingredients:

1 bunch Fresh coriander leaves
1 teaspoon Black peppercorns
1 teaspoon Caraway seeds
4 Black cardamoms (or 8 green)
4 Dried chillies (or to taste)
1 Head of garlic
½ teaspoon Salt
2 tablespoon Fenugreek seeds
1 tablespoon Tomato puree
1 Lemon
1 tablespoon Sage
Olive oil

Preparation:

Grind the peppercorns, caraway, cardamom (whole if black, seeds only if green) and chillies. Peel and crush the garlic cloves and mix with the ground spices, salt, sage, tomato puree and juice of the lemon.

Grind the fenugreek and cover with cold water in a small bowl. Leave for about 30 mins, it will absorb much of the water, swell and become gelatinous. Drain. Mix in with the spices.

Chop the coriander and mix with the rest of the ingredients. Blend in an electric mixer, adding oil as necessary to achieve a blendable consistency.

HOGAN'S NUCLEAR CHICKEN WINGS

Servings: 2 servings

Ingredients:

24 each Chicken Wings, Separated
2 tablespoon Vegetable Oil
¼ teaspoon Garlic Powder
3 tablespoon Habanero Sauce
3 tablespoon Tabasco Sauce
Ground Red Pepper to taste
1 tablespoon White Vinegar
¼ cub Brown Sugar
1 cub Bleu Cheese Salad Dressing
Leaf Lettuce for platter

Preparation:

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.

HOME-MADE HOT WINGS

Servings: 2 servings

Ingredients:

2 ½ pound Chicken Wings (12 to 15)
6 tablespoon (3oz) Texas Pete Hot Sauce *
4 tablespoon (2oz) Butter or Margarine

Preparation:

* 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.

HONEY BAKED CHICKEN WINGS

Servings: 6 servings

Ingredients:

3 pound Chicken wings
Salt and pepper
2 tablespoon Oil
½ cub Soy sauce
2 tablespoon Chili sauce 1 cup honey
1 teaspoon Garlic powder

Preparation:

Season chicken well. Rub with oil and bake in a pre-heated 400 oven for 15 minutes.Combine all remaining ingredients and mix with wings, reduce heat to 375 and bake another 45 minutes. If the sauce start to caramelize, reduce the heat again.

HONEY MUSTARD WINGS

Servings: 36 appetizers

Ingredients:

1 package Campbell's Dry Onion withChicken Broth Soup andRecipe Mix
1/3 cub Honey
2 tablespoon Spicy-brown mustard
18 Chicken wings

Preparation:

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.

HOT AND SPICY CHICKEN WINGS

Servings: 4 servings

Ingredients:

1 can Tomato sauce (8oz)
2 tablespoon Red pepper flakes
2 tablespoon Hot sauce
1 tablespoon Garlic powder
1 tablespoon Onion powder
2 tablespoon Jalapeno peppers, chopped
1 pound Chicken wings

Preparation:

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 350ø 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.

HOT CHICKEN WINGS

Servings: 6 servings

Ingredients:

2 ½ pound Chicken wings
1 Oil for frying (optional)
6 ounce Hot sauce or Tabasco
½ cub Melted butter

Preparation:

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.

HOT WINGS

Servings: 48 servings

Ingredients:

48 Chicken wings

MMMMM-----MMMMM----------SAUCEMMMMM-----MMMMM-----MMMMM:
¼ pound Butter; 1 cube
12 ounce Crystal hot sauce
2 ounce Louisiana hot sauce
4 ounce Tapatio hot sauce
2 ounce Red Devil pepper sauce
2 ounce Tabassco

Preparation:

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!

JAMAICAN HOT WINGS

Servings: 10 servings

Ingredients:

1 pound Butter
8 ounce Jamaican Jerk Spice
½ ounce Tabasco Sauce
8 ounce Tomato Juice
8 ounce Unbleached Flour
5 pound Chicken Wings; Or Drumettes,Fresh Not Frozen
Oil For Frying

Preparation:

NOTE:

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

James T's Flame Sauce - Rhp

Servings: 3 Cups

Ingredients:

¾ cub ;water
12 Habaneros or datils; choppedand seeded
2 cub Fresh papaya; seeded, peeledand medium-chopped
1 teaspoon Dry mustard
3 Fresh jalapenos; seeded andminced
1 large Bermuda onion; finelychopped
2 large Ripe tomatoes; medium-chopped
1 teaspoon White pepper; freshly ground
1 teaspoon Cayenne pepper; ground
2 tablespoon Fresh oregano; minced
1 tablespoon Fresh parsley; minced
1 tablespoon Cilantro (fresh corainder);minced
1 tablespoon Fresh basil; minced
2 tablespoon Balsamic vinegar
1 tablespoon Salt
2 tablespoon Dark brown sugar; firmlypacked
2 tablespoon Garlic; minced

Preparation:

: Yep, that's 12 habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible.
Rubber gloves are recommended.

: Place all the ingredients in a saucepan and bring to a boil.
Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips.

From W.C. Longacre, in Jean Andrews' _Red Hot Peppers_ MacMillan, 1993. ISBN 0-02-502251-2. Typos by Jeff Pruett.

From: Jeff Pruett Date: 01 Jun 96

JAMES' WORLD'S HOTTEST WINGS!

Servings: 1 servings

Ingredients:

2 pound Chicken Wings cut up Buffalo style
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 cub White wine
1 Bottle Tabasco Sauce
½ Bottle Worcestershire sauce
10 tablespoon Cayenne pepper
10 tablespoon Durkee red-hot sauce
1 tablespoon Salt
3 tablespoon Pepper
½ cub Vinegar
1 Fire Extinguisher (Optional!)Don't attempt to eat withan ulcer.

Preparation:

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 ¼ 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.

From: Sandee Eveland Date: 03-27-93 Reposted by Bud Cloyd

JERK CHICKEN WINGS

Servings: 4 servings
Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants
Annotation: USA" January 1992
1 cub Soy sauce
½ cub Red wine vinegar
½ cub Vegetable oil
1 each Medium onion, diced
¼ cub Fresh thyme leaves or 1 Tbs
2 tablespoon Fresh ginger, minced
¼ cub Brown sugar
2 teaspoon Ground nutmeg
2 teaspoon Ground cloves
2 teaspoon Ground allspice
12 each Chicken wings
6-8 each green onions, chopped
2-4 each Scotch Bonnet (habanero) or
3-6 each jalapeno peppers, seeded & minced
In a food processor fitted with a steel blade, combine all the
ingredients except the chicken wings. Process for 10 to 15 seconds at
high speed. Pour the marinade into a bowl and add the wings.
Refrigerate for 4 to 6 hours, stirring after 3 hours.
Preheat the oven to 375 F. Remove the wings from the marinade and
place them on a rack on a baking sheet. Bake until they are browned,
15 to 20 minutes.
Arrange the chicken wings on leaf lettuce and serve immediately with
cold beverages.
Nutritional Info: Serving: 1 wing 225 calories, 12 grams protein,
10 grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol.

Jerk Paste

Servings: 1 Cup

Ingredients:

FORMATTED BY LISA CRAWFORD:
Onion; peeled
1 bunch Scallions; trimmed
2 teaspoon Chopped fresh thyme leaves
2 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 To 6 Scotch bonnet peppers
1 teaspoon Ground black pepper

Preparation:

Process ingredients into a smooth paste in a food processor. You'll have about 1 cup, with will keep, tightly covered and refrigerated, for a month.

Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald, 10/5/95 From: Date: From: Dave Sacerdote Date: 02 Feb 97

MAHALIA JACKSON'S OKRA GUMBO

Servings: 12 servings

Ingredients:

4 Blue crabs, lg
Oil
1 pound Cooked ham, cut in 1" cubes
½ pound Chicken gizzards, sliced
2 can Whole tomatoes (1-lb 12 oz)
2 Onions, lg, diced
5 Celery stalks, diced
2 pound Chicken wings and backs
¼ cub Sugar
Salt, pepper
Hot pepper sauce (optional)
4 pound Shrimp
1 ½ pound Beef stew meat, in 1" cubes
1 pound Link sausage, sliced
1 pound Salt pork, cut in ½"
Cubes
4 Bay leaves, crumbled
2 Gn bell peppers, lg, diced
4 Cloves garlic, crushed
1 ½ pound Okra, fresh
¼ cub Parsley flakes, dried
Hot cooked rice
Crackers (optional)

Preparation:

Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of ⅛ inch.
Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink.
Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to taste with salt and pepper. Serve at once or refrigerate and reheat later.
Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired.

MARINATED CHICKEN WINGS

Servings: 12 servings

Ingredients:

1 cub Dry sherry
½ cub Soy sauce
¼ teaspoon Garlic powder
1 teaspoon Ground ginger
48 Chicken wings

Preparation:

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.

MEXICAN CHICKEN WINGS

Servings: 6 servings

Ingredients:

½ cub Corn oil
¼ cub Chili powder
1 teaspoon Oregano
1 teaspoon Ground cumin
12 ounce Tortilla corn chips
1 pound Chicken wings, disjointed &tips discarded

Preparation:

1. Preheat oven to 350ø. In a small bowl, whisk together the oil, chili powder, oregano & 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 & bake for 45 minutes until browned & crisp outside & tender inside. Serve hot.

ORIENTAL WINGS

Servings: 1 servings

Ingredients:

30 Chicken wings *
2 Eggs; beaten
1 cub Flour
1 teaspoon Garlic powder
½ teaspoon Pepper
Oil for deep frying
1 cub Teriyaki sauce
1 cub Honey

Preparation:

* Tips removed and wings cut into 2 pieces. Dip the wings into the beaten eggs and allow them to drain for a few minutes. Next dredge in flour seasoned with the garlic powder, pepper and salt until they are fully coated. Heat oil between 350 and 360 F., or until a drop of beaten egg rises bubbly to the surface. Deep fry several at a time until golden brown and crisp. Drain on paper towels. Mix teriyaki sauce and honey. After wings have drained, but are still hot, brush or marinade with sauce mixture. I would recommend that you let them marinade for 5-10 minutes. Shake off excess sauce, and serve hot. Bon Appetit! -- Della

ORIGINAL BUFFALO WINGS

Servings: 2 servings

Ingredients:

5 pound Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre

Preparation:

1. Split the wings at the joint and remove the tips. Anchor Bar has barrels of tips they use in soup stock. 2. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood.A minimum of 24 hours. This small step will help produce a 'crispier' final product. 3 Heat deep fryerto 350-360 degrees. 4. Fry wings in small batches until done-8-10 minutes, depending on the equipment. 5 Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine. 6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot Sauce for the entire 5# and ½c. of melted margaine.
Experiment-some places do not use the melted marg. at all and just vary the volume of hot sauce to get the taste they want. The background on "Orginal Buffalo Chicken Wings" is this: Frank & Theressa's Anchor Bar is where it all started. Theressa Bellissimo received by mistake a 30# box of wings,ususally used in making soup. Her husband Frank asked her one night to fix a snack at the restaurant for he and a bunch of his friends.
Theressa decided that these wings would be just the thing and went out and bought a bottle(s) of cayenne pepper sauce. There were many varieties and one was named "FRANKS". She deep fried the split wings, mixed the Franks Hot Sauce with some melted margarine and coated the deep fried wings. That in short was the beginning of an industry. It was 1964, and the Anchor Bar was the only spot you could get these things. The secret was in the sauce and the sauce was Franks Hot sauce,which was produced by the Frank Tea & Spice Co, later on bought by Durkee Foods and now a part of the Durkee/French Foods Co.However,back then most folks thought FRANK Bellissimo, invented the sauce! Actually,he was more famous around here than Dr. Jacob Frank who perfected the Louisiana Sunlong Pepper which was the base for the product. Anyway,today the Bellissimo's and their son Dominic are all part of history. It was Dominic who went"public" with the product and told the story from here to London Eng. and to countless publications. The Anchor Bar today is run by his wife and still does thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO

PEANUT BUTTER CHICKEN WINGS

Servings: 4 servings

Ingredients:

2 ½ pound Chicken wings; trimmed
2 teaspoon Curry powder
½ teaspoon Black pepper
2 tablespoon Ginger; fresh minced
3 Garlic cloves; minced
½ teaspoon Durkees hot sauce
¼ cub Peanut butter
½ teaspoon Salt
4 tablespoon Lemon juice
3 tablespoon Soy sauce

Preparation:

Mix marinade ingredients in large bowl. Add wings, stir and marinade for 2 hours at room temperature. Drain and reserve marinade. Preheat oven boiler. Place on broiling rack and broil 15-20 minutes or till browned.
Turn after 10 minutes and baste with marinate (or grill on BBQ).

PERMESAN CHICKEN WINGS OREGANATA

Servings: 12 servings

Ingredients:

15 Minutes preparation time
45 Minutes cook time

MMMMM-----MMMMM-------INGREDIENTSMMMMM-----MMMMM-----MMMMM:
1 cub Grated parmesan cheese (4oz)
2 tablespoon Chopped parsley
2 teaspoon Paprika
1 teaspoon Dried oregano
½ teaspoon Dried basil
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ cub Butter; melted
1 pound Chicken wings; disjointedand tips removed.

Preparation:

1. Preheat oven to 350F. In a paper bag, combine cheese, parsley, papriak, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter ina 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.

From: 365 Ways to Cook Chicken

POP'S BUFFALO WINGS

Servings: 6 servings

Ingredients:

50 each Chicken wing pieces
¼ pound Margarine
¼ cub 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

Preparation:

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.

PORK AND CHICKEN WING ADOBO WITH SPINACH

Servings: 4 servings

Ingredients:

2 pound Chicken wings
1 ½ pound Boneless pork
¾ cub Palm vinegar, distilledwhite vinegar or cidervinegar
3 tablespoon Light soy sauce
6 To 8 garlic cloves, peeled
2 Shallots, chopped
1 teaspoon Coarsely ground black pepper
½ teaspoon Salt
2 Bay leaves
1 ½ cub Water
1 ½ tablespoon Vegetable oil
Fresh spinach, blanched
Hot cooked rice

Preparation:

One of my all time favorite things to eat...

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Cut chicken wings between the joints. Remove tips and save for stock. Trim fat from pork. Cut meat into 1-inch cubes.

Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay leaves in a non aluminum saucepan; add wings and pork, toss well to coat and let marinate for 1 to 3 hours.

Add the water to the saucepan; bring to a boil, reduce heat and simmer for 20 minutes. Using a slotted spoon, remove the chicken and set aside. Let pork cook for 20 minutes longer. Remove the pork.

Reduce the sauce over high heat to about 1 cup; strain into a bowl.
Spoon off fat.

Heat the oil in a skillet; add chicken and pork and saute until nicely browned.

Heat the sauce, then combine with chicken and pork. Serve hot on a bed of blanched spin- spinach and steamed rice.

Makes 4 servings.

PER SERVING: 770 calories, 78 g protein, 6 g carbohydrate, 46 g fat (12 g saturated), 238 mg cholesterol, 1,253 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 10/28/92

Posted by Stephen Ceideberg; October 29 1992.

Prawn Vindaloo (Hot Prawns)

Servings: 6 servings

Ingredients:

1 tablespoon Garlic;sliced
1 tablespoon Hot red chili peppers, freshsliced
2 teaspoon Cumin seed; ground
1 teaspoon Mustard seeds
1 teaspoon Black peppercorns
1 teaspoon Tumeric; ground
¼ cub Cider vinegar
¼ cub Corn oil
1 cub Onion slices;ground to paste
2 pound Prawns; or large shrimppeeled & deveined
½ cub -Water
1 teaspoon -Salt

Preparation:

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown. Add the ground spices and continue to fry the mixture until it turns reddish, with a 'crumbled' look. Add the prawns & cook, stirring frequently for 10 minutes. Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more. There will be very little sauce. Serve warm

VARIATION: The prawn vindaloo can be prepared as a proper pickle, which means that it is a bottled (or refrigerated condiment) used now and then with other foods as an adjunct to the meat or fish dishes being served. Should you wish to prepare this as a pickle, follow the instructions, but omit the onions & and the water & cook the prawns separately in 2 Tbsp of oil before adding them to the mixture.

SERVES: 6 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen chapter posted by Anne MacLellan

Rajun Cajun Ribs

Servings: 1 Servings

Ingredients:

3 pound Pork spareribsBoiling water to coverRajun Cajun Sauce
2/3 cub Ketchup
¼ teaspoon Cayenne pepper
⅛ teaspoon Pepper
⅛ teaspoon Garlic powder
⅛ teaspoon Chili powder

Preparation:

Cut ribs into easy to handle portions. Cook in boiling water until tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5 ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. Serves 4. More heat can be added to suit your taste. Just add more cayenne pepper. Origin: Jean Pare, Company's Coming (Barbecues) Shared by: Ed Vroone

From: Sharon Stevens Date: 03-19-94

From: Jr Byers Date: 25 Feb 96

RAY'S ATOMIC WINGS

Servings: 1 servings

Ingredients:

3 pound To 4 lbs of chicken wings cut up, washed thoroughly wing tips removed
1 Lg bottle Durkee hot sauce
1 Cube butter
2 tablespoon Smoke hickory flavor
1 tablespoon Worcestershire sauce
1 ¼ teaspoon Horseradish
1 ¼ teaspoon Crushed garlic
¼ teaspoon Salt
¼ teaspoon Pepper, to taste
3 cub Oil

Preparation:

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.

RIBOLLITA

Servings: 6 servings

Ingredients:

5 ½ cub Chicken stock
½ cub Dry white wine
8 ounce Chicken wings
7 tablespoon Olive oil
1 cub Chopped leeks
2 cub Chopped onions
1 cub Chopped carrots
1 cub Chopped celery
¾ cub Chopped red bell pepper
¾ cub Chopped green bell pepper
1 Small yellow summer squash,
1 Small zucchini, sliced into
2 cub Diced green cabbage
2 cub Chopped cooked spinach
1 tablespoon Dried oregano
Salt and freshly ground blac
1 can (16 oz) plum tomatoes, drain
1 can (16 oz) dark red kidney bean
7 Very thin slices white bread
2 tablespoon Minced garlic
1/3 cub Freshly grated parmesan chee

Preparation:

1. In a large saucepan, combine the stock, wine and chicken wings. Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside.

2. Preheat the oven to 350F.

3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.

4. Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.

5. Cut the crusts off the bread and lightly toast the slices.

6. Spread half the vegetable mixture in the bottom of a large ovenproof cassarole. Layer the toast next, and then top with the remaining vegetable mixture.

7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic and saute until lightly browned. Spoon the garlic over the vegetables.

8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan cheese. Bake for 40 minutes. Serve piping hot. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins

ROSEMARY CHICKEN WINGS

Servings: 20 servings
Source: MAINPOUL.ZIP

Ingredients:

2 tablespoon Olive oil
2 tablespoon Butter
2 tablespoon Finely chopped shallots
2 teaspoon Dried rosemary
½ cub Lemonade
1 teaspoon Black pepper
1 teaspoon Salt
10 To 12 - chicken wings

Preparation:

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.

SESAME CHICKEN WINGS

Servings: 8 servings

Ingredients:

36 Chicken drumettes (bottom
Part of chicken wing)
2 cl Garlic
1 Inch fresh ginger, peeled
1 Onion, quartered
1 teaspoon Red pepper flakes
2 teaspoon Salt
2 teaspoon Ground coriander
3 tablespoon Soy sauce
3 tablespoon Fresh lemon juice
2 tablespoon Sesame oil
2 tablespoon Sugar
½ cub Sesame seeds (approx)

Preparation:

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.

SPECIAL CHICKEN

Servings: 1 servings

Ingredients:

1 ½ pound Chicken wings, cut-up intosegments at joints.

MMMMM-----MMMMM---------MARINADEMMMMM-----MMMMM-----MMMMM:

MMMMM-----MMMMM--------A MIXTUREMMMMM-----MMMMM-----MMMMM:
2 tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Sherry wine
A few gratings of freshginger
2 teaspoon Hoisin sauce
1 Clove garlic, minced
¼ teaspoon Sesame oil
1 teaspoon Salt
dash MSG (optional)

MMMMM-----MMMMM--------B MIXTUREMMMMM-----MMMMM-----MMMMM:
2 Eggs
½ cub Cornstarch
½ cub Flour
Oil for deep frying
Lettuce leaves, shredded

Preparation:

Green onion, Chinese parsley and cashew nuts, all chopped, for garnish This is one of the better deep-fried chicken recipes I've found. It calls for chicken wings, but I used a whole chicken, cut up Chinese style and just increased the marinade ingredients a tad.

Serve this with side dishes of hoisin sauce, spiced salt (toasted salt mixed with black pepper about half and half), hot mustard and chili oil along with a bowl of finely chopped scallions. Dip piece of chicken into the dip of your choice, then into the scallions and enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed rice too...

Be sure to use the dark, toasted sesame oil rather than the health food store stuff.

1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix ingredients B into bowl with marinated chicken. Stir well. Will be very sticky and stiff to mix.

2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken piece by piece carefully into hot oil. Do not fill wok too full of chicken or it will take too long to brown. Should take only 5 minutes to cook through. Result will be crispy golden brown chicken pieces.

3. Drain on paper towels. Place on platter lined with lettuce shreds.

4. Garnish if desired with chopped green onions, Chinese parsley and cashew nuts.

From "Quick and Easy Gourmet Wok Cooking" by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN 0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

SPICY BARBECUE WINGS

Servings: 4 servings

Ingredients:

½ pound Chicken wings

MMMMM-----MMMMM------BAR-B-Q SAUCEMMMMM-----MMMMM-----MMMMM:
½ cub Ketchup
½ cub Water
2 teaspoon Dijon mustard
1 teaspoon Salt
2 teaspoon Louisiana hot sauce
½ teaspoon Chili powder
2 Garlic cloves - minced
¼ cub Lemon Juice
1 tablespoon Brown sugar
2 tablespoon Oil
2 tablespoon Worcestershire sauce
¼ teaspoon Cumin
1 teaspoon Black pepper
Oil for deep frying

Preparation:

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 375ø F (190ø 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.

SPICY TOMATILLO SHRIMP

Servings: 4 servings

Ingredients:

2 each Tomatillos
2 tablespoon Minced onion
1 each Garlic clove; minced
1 tablespoon Olive oil
¼ cub Lime juice, fresh preferred
1 Freshly ground black pepper
2 tablespoon Chopped fresh cilantro
1 pound Shrimp;shelled,tails left on
6 each Jalapenos;in strips

Preparation:

Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides. Saute the onion and garlic in the oil until soft. Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and puree until smooth. Stir in the cilantro. Marinate the shrimp in the mixture for an hour. Remove and thread on skewers along with the chile strips. Grill until just done (a few minutes on each side) and serve with the sauce on the side. Posted by WILLIAM HALL, Prodigy ID# JFBV53A.

Steamed Crab with Hot Sauce - Poo Neung *

Servings: 4 servings

Ingredients:

1 2 Pound Crab, Cleaned

HOT SAUCE:
8 Minced Garlic Cloves
10 Green Thai Chili Peppers, Minced
2 tablespoon Chopped Cilantro Root Or Coriander Root And Leaves
¼ cub Fish Sauce (Nam Pla)
¼ cub Lime Juice
2 tablespoon Sugar

Preparation:

As soon as the fishing boats return to harbor in the South the locals want to taste the sweetness of the fresh crabs. Simple cooking methods allow the natural taste of these crabs to be enjoyed.
~--------------------------------------------------------------------- ~-- Leaving the shell intact, place the crab in a large steamer and steam for 10 minutes on high heat. After the crab is cooked, remove and set aside.

Prepare the hot sauce by combining all the ingredients in a small bowl. Use as a dipping sauce. Crack the crab and dip into the sauce before eating.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

SWEET AND SOUR CHICKEN WINGS

Servings: 12 servings

Ingredients:

24 Whole chicken wings
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
¼ teaspoon Garlic powder
½ cub Ketchup
½ cub Vinegar
½ cub Sugar
½ cub Water

Preparation:

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 and water. Heat, stirring until well blended. Brush sauce over wings and continue baking for 20 to 30 minutes, or until wings are tender. Remove from oven, and serve.
Source: Creative Cooking-Poultry
: by Marian Hoffman
: Pg. 4

From the collection of K. Deck

Tabasco Classic - Grillades for Brunch ***

Servings: 6 servings

Ingredients:

2 pound Veal Or Beef, ½" Thick, Trimmed And Cut Into Small Serving Pieces
¼ cub Vegetable Oil
¼ cub All-Purpose Flour
1 cub Chopped Onion
1 ½ cub Chopped Green Pepper
2 Minced Cloves Garlic
1 cub Chopped Fresh Tomatoes
½ teaspoon Dried Thyme
¾ cub Beef Broth
½ cub Red Wine
¾ teaspoon Salt
1 Bay Leaf
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Worcestershire Sauce
3 tablespoon Chopped Fresh Parsley

Preparation:

Grillades are a southern breakfast specialty that always meets an enthusiastic reception at our breakfast table, served with a light, flavorful grits pudding or spoon bread. Grillades should be simmered long enough to be fork tender, refrigerated overnight, and reheated in the morning. Make them with beef or veal, or try venison, which should be cut into julienne-size strips.
~--------------------------------------------------------------------- ~-- Pound the pieces of meat to ¼ inch thick. In a Dutch oven or heavy pot heat 2 tablespoons of the oil and brown the meat well in batches, removing each batch to a warm plate. Add the remaining 2 tablespoons oil and the flour to the pot. Stir over medium heat for about 30 minutes to make a dark brown roux.

Add the onion, green pepper, and garlic; saute for about 5 minutes, until soft, stirring often. Add the tomatoes and thyme; cook, with stirring for 3 minutes. Add the broth and wine. Stir well for several minutes, scraping up bits from the bottom of pan. Return the meat to the pot and stir in the salt, bay leaf, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, covered, for 1-½ hours, or until the meat is very tender, stirring occasionally.

Remove the bay leaf. Stir in the parsley, cool, and refrigerate overnight. Reheat the grillades before serving, and serve with Cheese Grits (see recipe).

From: The Tabasco Cookbook.

Tabasco Classic - Hot Pepper Jelly ****

Servings: 1 servings

Ingredients:

4 large Red Or Green Peppers, Cored And Seeded
1 ½ teaspoon Tabasco Pepper Sauce
¾ cub Cider Vinegar
3 ½ cub Sugar
3 ounce Pouch Of Fruit Pectin

Preparation:

We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly. Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets.
~--------------------------------------------------------------------- ~-- Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large nonaluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally.
Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat. Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool. Makes six 8-ounce jars.

From: The Tabasco Cookbook.

Tabasco Classic - Red Beans and Rice On Monday ***

Servings: 8 servings

Ingredients:

1 pound Dried Red Beans, Picked Over
8 cub Cold Water
½ pound Lean Salt Pork, Bacon, Or Ham, Diced
1 tablespoon Olive Oil
1 cub Chopped Onion
1 Minced Garlic Clove
2 tablespoon Chopped Fresh Parsley
¾ teaspoon Salt
1 ½ teaspoon Tabasco Pepper Sauce
4 cub Hot Cooked Rice

Preparation:

In New Orleans, Red Beans and Rice has evolved into a traditional Monday dish, but it's a fine accompaniment anytime for fried chicken, pork chops, ham, or sausage.
~--------------------------------------------------------------------- ~-- In a large saucepan combine the dried beans and the water, cover, and soak overnight. Add the pork, bacon, or ham and bring to a simmer. Cook, covered, for 15 minutes.

Meanwhile, in a medium skillet heat the oil and saute the onion and garlic for 3 minutes or until golden. Add the mixture to the beans along with the parsley, salt, and Tabasco sauce. Cover and simmer 1-½ to 1-¾ hours longer, or until the beans are tender enough to mash one easily with a fork. Add hot water as needed to keep the beans covered, and stir occasionally. When the beans are finished they will have soaked up most of the liquid. Serve over the hot cooked rice.

From: The Tabasco Cookbook.

Tabasco Classic - Venison Chops Marchand de Muscadine ***

Servings: 4 servings

Ingredients:

8 Venison Chops, 4 Ounces Each
1 ¼ teaspoon Tabasco Pepper Sauce
Salt
¼ pound Butter Or Margarine, Soften
1 tablespoon Vegetable Oil
½ cub Sliced Green Onions
1 cub Dry White Wine
½ cub Muscadine Jelly
¼ teaspoon Salt
Chopped Fresh Parsley

Preparation:

Avery Island and the country around it abound in game, especially wild ducks and geese, snipe, woodcock, doves and deer. We age our venison for at least four weeks and cook it rare. We use muscadine jelly from Callaway Gardens for our sauce, but you can use any flavorful fruit jelly, such as grape or guava.
~--------------------------------------------------------------------- ~-- Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them with salt. In a large skillet, melt 1 tablespoon of the butter and the oil over medium-high heat. In two batches, cook the chops for 5 minutes, turning once, and remove to a warm platter.

Melt 2 tablespoons of the butter in the same skillet. Add the green onions and cook, stirring frequently, for 3 minutes, or until tender.
Stir in the wine. Bring to a boil and boil rapidly to reduce to ½ cup. Stir in the jelly until it is melted. Add the remaining ¼ teaspoon Tabasco sauce and salt to taste. Remove from the heat.
Stir in the remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is slightly thickened. Serve over the chops.
Sprinkle with parsley.

From: The Tabasco Cookbook.

TACO CHICKEN WINGS

Servings: 10 servings

Ingredients:

2 ½ pound Chicken Wings
1 Env Taco Seasoning Mix *
2 cub Dry Bread Crumbs
1 Jar (16oz) Taco Sauce **

Preparation:

* 1-¼ 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 375ø. 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.

TERIYAKI CHICKEN WINGS

Servings: 20 servings

Ingredients:

10 Chicken Wings
½ cub Teriyaki Marinade & Sauce *
½ cub Dry Sherry
¼ cub Honey
2 tablespoon Vegetable Oil
1 teaspoon Dry Mustard
1 teaspoon Ground Ginger
½ teaspoon Garlic Powder

Preparation:

* This recipe came from "Best Recipes - La Choy - Simple Classics" so the ingredients specify using La Choy. Substitute as needed.

TERIYAKI WING DINGS

Servings: 6 servings

Ingredients:

1/3 cub Lemon juice
¼ cub Catsup
¼ cub Soy sauce
¼ cub Vegetable oil
2 tablespoon Brown sugar
¼ teaspoon Garlic powder
¼ teaspoon Pepper
3 pound Chicken wings

Preparation:

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!

THAI BBQ CHICKEN APPETIZERS

Servings: 1 servings

Ingredients:

3 pound Chicken wing drummettes

MMMMM-----MMMMM---------MARINADEMMMMM-----MMMMM-----MMMMM:
¼ cub Coarsely chopped garlic
1 bunch Cilantro chop roots & lower stems, reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 ½ teaspoon Ground dried chilis (cayenne or equivalent)
1 tablespoon Sugar
¼ teaspoon Salt
3 tablespoon Thai fish sauce (filipino or vietnamese is ok, too)

MMMMM-----MMMMM------BASTING LIQUIDMMMMM-----MMMMM-----MMMMM:
½ cub Coconut milk (canned is ok)

MMMMM-----MMMMM------DIPPING SAUCEMMMMM-----MMMMM-----MMMMM:
½ teaspoon Dried chili flakesOR- cayenne
2 Garlic cloves coarsely chopped
1 tablespoon Brown sugar
¼ teaspoon Salt
½ cub Chinese red rice vinegar
1 Green onion; thinly sliced
1 tablespoon Coarsely chopped cilantro (leaves)

Preparation:

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)

Vindaloo Base

Servings: 4 servings

Ingredients:

1 Recipe mild curry base
½ teaspoon Turmeric
1 teaspoon Ground Black Pepper
½ Spanish Onion, peeled and sliced
teaspoon Garam Masala
tablespoon Fenugreek leaves
tablespoon Vinagar, (any)
: Potato pieces boiled, (2 inch x 2 inch)
: Chilli Powder 2-4 teaspoons

Preparation:

1. Proceed with stage 1 of mild curry base.

2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir-frying for 2 minutes

3. Continue with stage 2 to 5 of mild curry base.

4. Add the potatoes and remaining ingredients at the end of stage 5.

5. Serve after a minimum of 5 minutes simmering, or when ready.

NOTE: For a Tindaloo just add more chilli powder to taste.

Walter McIlhenney's Chili

Servings: 4 servings

Ingredients:

¼ cub Vegetable Oil
3 pound Lean Beef Chuck, 1" Cubes
1 cub Chopped Onions
3 Minced Garlic Cloves
3 tablespoon Chili Powder
2 teaspoon Ground Cumin
2 teaspoon Salt
2 teaspoon Tabasco Pepper Sauce
3 cub Water
4 ounce Chopped Green Chilies, Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

Preparation:

TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island.
~--------------------------------------------------------------------- ~-- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside.

Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-½ hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired.

From: The Tabasco Cookbook. Typed by Syd Bigger.

WING-DING

Servings: 6 servings

Ingredients:

36 Chicken wings, tips removed(and saved for stock!)
1 ⅞ pint Peanut oil
¾ cub Chili sauce, commercial (heinz)
3 tablespoon Lemon juice
3 tablespoon Vinegar
1 ½ tablespoon Prepared yellow mustard
1 ½ tablespoon Worchestershire sauce (lea &perrins)
⅜ cub Onion, finely chopped
¾ cub Green bell pepper, finely chopped
¾ teaspoon Salt
¾ teaspoon Black pepper, ground
⅜ teaspoon Cayenne pepper

Preparation:

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.