Even More Chicken Wing Recipes!

BRONZED CHICKEN WINGS WITH YOUNG GINGER

2 pounds Chicken wings
1/4 cup Dark corn syrup
1/4 cup Soy sauce
1 tablespoon Corn oil
2 teaspoons Minced fresh ginger
2 tablespoons Dry sherry
1/4 pound Very small mushrooms
1/2 Sliced bamboo shoots
2 Green onions — cut in 2"

1/2 cup Chicken broth
1 tablespoon Cornstarch
2 tablespoons Water

Cut wing tips off chicken wings. Place in shallow baking dish. In small
bowl, stir together corn syrup and soy sauce. Pour over chicken wings;
toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

In large heavy skillet, heat corn oil over medium heat. Add chicken wings
and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add
mushrooms, bamboo shoots and green onions; stirring frequently, cook 2
minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer
20 minutes or until tender. Remove chicken wings to serving platter, keep
warm.

Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.

Buffalo Chicken Wings

3 pounds Chicken wings — Salt and pepper
1 Bottle Crystal’s sauce
—–FOR DIP—–
1 ounce Crumbled bleu cheese
1/3 cup Mayonnaise
2 tablespoons Milk
Celery sticks

Lop the tips off the chicken wings and cut into drummettes. Discard tips
or use for stock. Bake drummettes in a flat pan at 350 degrees for 25
minutes. Drain pan juices into stock pot for future use. Add Crystal’s
Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by
mixing and arrange all on a platter while piping hot. The wings are
traditionally served with bleu cheese and celery.

BUFFALO CHICKEN WINGS #2

2 pounds Chicken Wings
Oil For Frying
1/2 cup Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks

Fry up the chicken wings that have had the tips removed and cut in half at
the joint in 1/4 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

2 pounds Chicken Wings
Salad Oil
1 tablespoon Tabasco Sauce
1/4 cup Melted Butter
Celery Sticks
Carrot Sticks
Blue Cheese Dressing

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

1/2 cup Miracle Whip
1/4 cup Sour Cream
1/4 pound Blue Cheese
4 Ribs Celery
1 Small Onion
2 Cloves Garlic
1 tablespoon Oil
1/2 Lemon
8 ounces Tomato Sauce
1/4 cup Tabasco Sauce
1/2 teaspoon Salt
3 pounds Chicken Wings
Oil For Frying

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 #5

1/2 cup Miracle Whip
1/4 cup Sour Cream
1/4 pound Blue Cheese
4 Ribs Celery
1 Small Onion
2 Cloves Garlic
1 tablespoon Oil
1/2 Lemon
8 ounces Tomato Sauce
1/4 cup Tabasco Sauce
1/2 teaspoon Salt
3 pounds Chicken Wings
Oil For Frying

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 #6

2 pounds Chicken Wings
Tabasco Sauce
1/4 pound Butter
Blue Cheese Dressing
Chilled Celery Sticks
Chilled Carrot Sticks

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.