CHICKEN FRY ICED TEA &CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

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

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

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

• 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

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.