Cut tips off chicken wings.
Halve wings at joint.
In food processor or blender, process onion soup mix, butter, vinegar, water, garlic, pepper and cumin until blended.
Set aside.
Broil chicken 12 minutes or until brown, turning after 6 minutes.
Brush with 1/2 of soup mixture, then broil 2 minutes or until crisp. Turn, then brush with remaining soup mixture and broil an additional minute.
Serve with Wish-Bone Chunky Blue Cheese dressing and celery sticks.
Cut tips of chicken wings.
Halve remaining chicken wings at joint.
In food processor or blender, process soup mix, butter, vinegar, water, garlic, pepper and cumin until blended; set aside.
Preheat broiler.
Combine: cheese, sour cream, mayo, milk, parsley, lemon juice& 1/4 tsp salt.
Cover and refrigerate.
Arrange chicken wings on a rack in a broiling pan and sprinkle with 1/4 tsp salt.
Broil 5\" from heat for 10 minutes, turn wings and broil a further 10-15 minutes.
Meanwhile in a saucepan melt butter; combine with the hot sauce.
Pour sauce over broiled wings and toss.
Arrange on a platter with the celery sticks and cheese mixture.
Dip sticks and wings in the cheese.
190 degrees C).
Fry chicken wings in small batches in hot
In boiling pan, arrange 3 pounds chicken wings.
Brush with butter sauce mix.
Broil 10 to 15 minutes until wings are golden and tender.
Cut tips off chicken wings.
In a food processor or blender, process soup mix, butter, vinegar, water, garlic, pepper and cumin; set aside.
Broil chicken for 12 minutes or until brown, turning every 6 minutes.
Brush with 1/2 of the soup mixture, then broil 2 minutes, or until crisp.
Turn, then brush with remaining soup mixture; broil an additional minute.
Serve with Blue cheese dressing and celery sticks, if desired.
*For hotter wings, use up to 3/4 cup, the amount used in Buffalo.
Heat oil.
Marinade.
Combine all ingredients in a large bowl.
Dry mix.
Combine all ingredients in another large bowl.
Cut wings in half to separate drums from wings. Wash chicken in cold water and dry with a clean towel, or paper towels.
Add chicken to marinade, then dredge in dry mixture. Add to heated oil and cook until the sizzling slows down. Chicken will be golden brown, but not too brown.
Serve with your favorite dipping sauce.
Sprinkle wings with salt and pepper.
Heat oil in deep fryer or heavy pot.
When hot, add half of wings and cook 8 to 10 minutes.
When wings are golden, remove to warm paper towel lined platter.
Cook remaining wings.
Split wings at each joint and discard tips; pat dry.
Bake wings at 425\u00b0 for 1 hour.
Turn halfway through cooking time. Combine hot sauce and butter.
Add flour slowly.
Dip wings in sauce to coat completely.
Serve with celery and Blue cheese dip. Makes 24 to 30 individual pieces.
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425\u00b0 for 1 hour, turning halfway through cooking time. Wings can be deep-fried at 400\u00b0 for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and Blue cheese dip.
Combine all ingredients except the wings in a large pitcher. Mix well.
Place chicken wings in single layer in a 9\" x 13\" pan.
Pour the liquid mixture over the wings.
Marinate at least 2 hours, flipping wings once. Keep wings refrigerated while marinating.
Bake at 350 degrees for 1 1/2 hours. Flip once during baking.
Wash the chicken wings and wipe dry. Cut off
Keep warm.
Place the chicken wings in a 10x15 inch baking
Preheat oven to 350\u00b0.
Bake chicken wings for 30 minutes.
In saucepan, mix soy sauce, sugar, whiskey and ginger.
Cook over medium heat until sugar melts.
Add garlic.
Cook for 10 minutes. Baste chicken.
Cook for 1 to 1 1/2 hours.
Rinse chicken wings in cold water; drain and
he wings and discard or save/freeze for making chicken stock
Split wings and discard tips.
Cut chicken wings in half at joint.
Broil or grill wings 30 to 45 minutes, turning often until cooked or bake in 425\u00b0 oven for 1 hour, turning halfway.
In bowl combine cayenne pepper sauce, butter and herb with garlic soup mix to coat.
If you can't take it hot, eliminate the pepper sauce. Makes 24 appetizers.
Split chicken wings at each joint and discard tips.
Pre-cook chicken in covered frypan in water (poach) for 30 minutes.
Pat dry with paper towels.
nough for 40 to 50 chicken wings).
CHICKEN: Combine flour, salt, pepper