Honey Sweet 'n Sour Wings


3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 tsp garlic salt
1/2 tsp bottled hot pepper sauce
1 1/2 lbs fried or baked chicken wings



1 Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well.
2 Cook and stir until mixture begins to thicken.
3 Pour over chicken wings in baking dish.
4 Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

Grilled Chicken Wings


3 lbs. chicken wings
1/2 cup Dijon mustard
2 teaspoons olive oil
4 cloves garlic, minced
1/4 cup soy sauce
1/2 teaspoon ground ginger


Cut the chicken wings into three pieces and discard tips. Mix
remaining ingredients into a bowl. Add wings and stir. Cover and
marinate for 45 minutes. Place pieces on the grill and brush with
remaining mixture. Grill over medium-hot coals about 15-20 minutes,
turning once.

La Brea Tar Pit Chicken wings

24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup sugar, plus
1 tablespoon sugar
1/4 teaspoon ground ginger

Preheat oven to 400°F.

Cut off wing tips, reserving them for another use, and halve wings at joint.

Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.

In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings.

Bake wings in middle of oven 45 minutes.

Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.

Transfer wings with tongs to a platter.

Serves 8 to 12 as an hors d'oeuvre.

FIRECRACKER CHICKEN WINGS

3 lb. wings
3 T. butter, melted
2 T. apple-cider vinegar
2 - 3 T. hot pepper sauce
2 t. paprika
1 t. salt
¾ - 1 t. chili powder
¾ t. garlic powder
1 c. sour cream
1 env. (.7 oz.) Italian salad dressing mix
1 T. chopped parsley

Preheat oven to 450* F. Line baking pan with foil. Spray. Combine butter, vinegar, hot sauce and seasonings. Add wings; toss to coat. Bake until done. Combine sour cream, dressing mix and parsley for dipping sauce.

Crispy Crunchy Chicken Strips


5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed


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

2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat

3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.