Very Hot Buffalo Wings

The longer these wings sit, the hotter they become.

5 pounds wings (frozen/fresh), cut at joints into thirds
2 bottles Louisiana style hot sauce
1 cup (2 sticks) butter
1/2 cup lemon juice
4 envelopes Good Seasons Dry Italian or Zesty
    Italian Dressing mix (or a combination of the two)
2 tablespoons basil

Bake wings at 450 degrees F until browned (about 25 to 30 minutes).

While the wings are cooking, melt the butter and mix all ingredients together in a bowl. After wings are done, drain all drippings from pan. Dip the wings into the sauce mixture and place them back in pan. Bake again for about 25 minutes at 450 degrees F.

Remove from oven and let cool just enough to start eating. These may be served with ranch dip and carrot and celery sticks.

Spicy Apricot Chicken Wings

2 pounds chicken wings, with tips removed and disjointed

Marinade
1 cup apricot preserves
2 tablespoons cider vinegar
1 to 2 teaspoons hot sauce
1 teaspoon chili powder
1 clove garlic, minced

Combine marinade ingredients. Place chicken wings and 1/2 cup marinade in a zip-type bag and marinate overnight in the refrigerator. Refrigerate remaining marinade.

Preheat oven to 400 degrees F. Bake wings 30 minutes on a foil-lined cookie sheet, brushing with marinade occasionally. Serve with reserved sauce.

Yields 8 to 10 servings.

Smoker Wings

8 pounds fresh chicken wings
Salt
Cayenne pepper
3/4 cup butter
1 1/2 cups bottled hot sauce

Sprinkle the chicken wings liberally with salt and cayenne. Put into a smoker at 200 degrees F for three hours, smoking with a combination of hickory and cherry wood. If you want the skin crispy, grill them for a few minutes to crisp them up.

Remove wings from smoker and cut apart the drumstick and wing sections discarding the wing tips. Combine the butter and hot sauce in a saucepan and heat until steaming.

Pour the sauce over the wings and enjoy!

Oriental Wings

1 cup soy sauce
1/2 cup granulated sugar
1/4 cup sesame seeds
1 tablespoon cayenne pepper

Combine the all ingredients to make a marinade

Cut 2 to 3 pounds of wings into 3 pieces. Discard the wing tips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating.

Cover a jellyroll pan with foil and, using tongs, place the marinated wing pieces on it. There should be a slight separation between each individual piece so they don’t stick together. Bake for one hour at 350?F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don’t turn them, they’ll stick and burn on one side. After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.

Nipponese Chicken Wings

2 pounds chicken wings (cut off wing tips)

Marinade
2 tablespoons sake or white wine
2 tablespoons soy sauce
1 tablespoon ginger root, minced

Sauce
1 clove garlic, minced
1 tablespoon ginger root, minced
4 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon granulated sugar
1 tablespoon sesame oil
2 or 3 stalks green onion, finely chopped
Tabasco sauce, to taste (optional)

Prepare the sauce at least two to three hours before serving.

Marinate wings at least one hour.

Drain off marinade and bake wings at 400 degrees F on the top shelf of the oven for about 40 to 60 minutes, turning the wings a couple of times during baking.

Arrange the chicken wings on a plate and pour the sauce over the wings.

Kentucky Fried Chicken Honey BBQ Wings

1 1/4 cups catsup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.

Combine the beaten egg with the milk in a small bowl.

In another small bowl, combine the flour, salt, pepper and MSG.

When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.

Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.

When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Wing Dings

These are a Texas specialty!

1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1 1/2 tablespoons chili powder
Juice of 1 medium lime
1/2 teaspoon dry mustard
1/4 teaspoon aniseed, toasted and ground
1/4 teaspoon salt
1 1/2 dozen chicken wings

Preheat oven to 350 degrees F. Grease a large baking pan or dish.

Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.

While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce.

Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the wings. Serve the wings hot with ranch dressing, if desired.