BUFFALO-STYLE CHICKEN WINGS RECIPE

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip

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 degrees for 1 hour, turning halfway through cooking time.  Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely.  Serve with celery and blue cheese dip. 

CRISPY CASHEW CHICKEN  (MADE IN WOK)

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry.  In separate bowl, beat egg white lightly until just frothy.  Gradually add cornstarch mixture.  Stir gently until blended.  Place chopped cashews on plate.  Dip chicken slices into egg mixture, then coat with cashews.  Place on waxed paper.  Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.  Heat oil over medium to medium-high heat until it reaches 375 degrees.  Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.  Fry until golden brown, about 2 to 3 minutes.  Remove from oil and place on tempura rack to drain and keep warm.  
Continue frying remaining chicken pieces.  Makes about 32 appetizers. 

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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. 
 
LIGHT CHICKEN SALAD

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

Combine mayonnaise, ginger and salt.  Stir in chicken, grapes, celery, green onion and walnuts.  Makes 5 1/2 cups.  Serve on lettuce leaf.