HOT-N-SPICY CHICKEN WINGS RECIPE

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Rinse chicken wings and pat dry.  Mix soy sauce, mustard, brown sugar and garlic powder together.  Marinate wings in mixture overnight (or about 6 hours).  Bake wings on cookie sheet for about 1 hour at 375 degrees.  Baste wings occasionally with sauce.  Serves 9-12. 

------------------------

HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel.  Mix hot sauce and melted butter and pour into deep pan or crock pot.  Add chicken wings to sauce and heat thoroughly. 

------------------------

CHICKEN  BITS

Debone 2 whole chicken breasts.  Cut in bite-size pieces.  Dip in melted butter.  Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added).  Put on ungreased cookie sheet.  Bake at 350 degrees for 30 minutes.  Yields 36 bite-size. 

------------------------
 
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. 

------------------------
CHICKEN FRY ICED TEA

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.  Yield: 24 appetizers.