SWEET AND SOUR CHICKEN WINGS

 

• 2 1/2 lb. chicken wings with tips removed
• 1/3 c. Crisco
• 1/3 c. vinegar
• 1/2 c. firmly packed dark brown sugar
• 1 (12 oz.) can unsweetened pineapple juice
• 3/4 c. catsup
• 1 tbsp. soy sauce
• 1 tsp. prepared mustard
• 1/8 tsp. salt (optional)

 

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

GOLDEN CHICKEN NUGGETS

• 4 whole chicken breasts, skinned & deboned
• 1/2 c. unseasoned fine bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1 tsp. thyme (or 1/4 tsp. powdered thyme)
• 1 tsp. basil
• 1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

HIDDEN VALLEY CHICKEN DRUMMIES

• 20 chicken drummies
• Good 1/4 c. butter, melted
• 1 tbsp. hot pepper sauce
• 2 tbsp. vinegar
• 2 pkgs. Hidden Valley dressing mix
• Paprika
• Celery sticks

 

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

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.

HOT CHICKEN SALAD

Ingredients:

• 1 1/2 c. cooked chicken, diced
• 1 c. diced celery
• 3 diced boiled eggs
• 1/2 tsp. salt
• 1 sm. jar pimentos
• 2 tbsp. chopped green onions
• 1 1/2 c. bread crumbs
• 1/2 c. slivered almonds
• 3 tbsp. lemon juice
• 3/4 c. mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

CURRIED CHICKEN BALLS

• 2 (3 oz.) pkg. cream cheese, softened  
• 2 tbsp. orange marmalade
• 2 tsp. curry powder
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 3 c. finely minced cooked chicken
• 3 tbsp. minced green onion
• 3 tbsp. minced celery
• 1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

SPICY CHICKEN WINGS

• 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

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.