Can't Get Enough Chicken Wings Recipe

  12                    chicken wings (2 lbs.)
     1/2  cup           margarine or butter -- melted
   1      envelope      Lipton recipe
                        secrets savory herb with
                        garlic recipe soup mix
   1      teaspoon      cayenne pepper sauce -- opt'l
                        to taste

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half
at joint.  Deep fry, bake or broil until golden brown and crunchy. In
medium bowl, blend margarine, savory herb with garlic recipe soup mix and
cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot &
spicy tolerance level. Add chicken wings; toss until coated. Serve over
greens with cut-up celery, if desired. Makes 24 appetizers.

CAMPBELL'S HONEY MUSTARD WINGS

   1      pound         Campbell's dry onion with ch
                        Soup and recipe mix -- dry
     1/2  cup           Honey
     1/4  cup           Spicy brown mustard
  16                    Chicken wings -- whole or cut
                        Season-all -- to taste

1. In a large bowl, combine soup mix, honey, and
mustard.  Set aside.

 2. Cut wings at joints and discard the tips, or leave the wings whole.
Add chicken to soup mixture.  Toss to coat.

 3. Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All.  Bake at 375 degrees F for about 1 hour or until chicken is
don turning once if desired. If wings are getting too brown too soon,
cover with tin foil during the latter part of baking time.