TERIYAKI CHICKEN WINGS RECIPE

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE:  Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard.  Stir well, set aside.  Cut chicken wings at joint and remove wing tips.  Place chicken in baking dish. 

Pour marinade over chicken.  Cover, refrigerate at least 4 hours or overnight.  Drain and place on broiler tray.  Broil about 10 minutes each side with tray about 7 inches from heating element.  Brush occasionally with marinade. 

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HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes.  Drain and dip and let set in sauce.  Take out to dry and then serve. 

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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. 

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MARINATED  CHICKEN  WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder

Cut chicken wings in half.  Marinate in remaining mixture for 1/2 hour.  Bake at 350 degrees for 1 hour or until marinate is thick.  Turn once.  Serves 6 to 10.
COMMENT:  May be frozen in marinade.  Bake after defrosting.