CRISPY ORIENTAL CHICKEN WINGS RECIPE IN MICROWAVE

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INGREDIENTS:
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes


PREPARATIONS:
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax
paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce
mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. Yield: 24 appetizers.

CHICKEN FRY ICED TEA RECIPE

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INGREDIENTS:
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water


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

SPICY CHICKEN WINGS RECIPES

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INGREDIENTS:
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings


PREPARATIONS:
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.

CHICKEN BITS RECIPE

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PREPARATIONS:
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

HOT-N-SPICY CHICKEN WINGS

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INGREDIENTS:
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter


PREPARATIONS:
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly

CHICKEN WINGS RECIPE

INGREDIENTS:
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder


PREPARATIONS:
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

APRICOT CHICKEN WINGS

INGREDIENTS:
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings




PREPARATIONS:
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.

ORIENTAL CHICKEN WINGS

INGREDIENTS:
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley





PREPARATION:
1.   Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.

2.   Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

INGREDIENTS
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)


PROCEDURES:
1.  Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.

2.  Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.


Here's another variation of the same recipe:

INGREDIENTS
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts


PROCEDURES:
1.  Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.

2.  Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.