#2107 - Hot Chicken Wings

(by Shirley McNevich)

2 1/2 lbs. chicken wings (thawed)
1/2 cup Frank's red hot cayenne pepper sauce
1/3 cup butter (melted)

Grease jelly roll pans (pans with a lip on all sides). Place chicken wing pieces into a single layer on the greased pans. Bake at 500 degrees for 10 minutes. Remove from oven, use tongs to flip all wing pieces, return to oven and bake 10 minutes longer at 500 degrees. In a large bowl add pepper sauce and melted butter--stir to mix. Add cooked wings to the sauce--toss to coat. Serve immediately.

#322 - Teriyaki Chicken Wings

(by Shirley McNevich)

1/3 cup water
1/4 tsp. pepper
1/3 cup soy sauce
1/4 cup brown sugar
1/2 tsp. garlic powder
1/3 cup balsamic vinegar
1/2 tsp. ginger
2 green onions - thinly sliced
16 chicken wings, separated at the joints, wing tips discarded

Combine water, pepper, soy sauce, brown sugar, garlic powder, balsamic vinegar, and ginger in a small saucepan. Gently heat until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions. Place chicken wings in a large ziploc freezer bag. Pour in the teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate overnight. The next day, preheat oven to 375 degrees. Line a 13 x 9 x 2 baking pan with foil. Place chicken wings on the foil and cover with the marinade from the bag. Cover pan with more foil and bake for 30 minutes. Remove foil and bake another 10 minutes to crisp up the skin.