Chinese Chicken Wings Recipe

  24                    Chicken wings, separated -- tips discarded
   2      cups          Soy sauce
   2      teaspoons     Prepared mustard (the Asian -- kind not Frenches)
   2      teaspoons     Freshly grated ginger
     1/2  cup           Sugar
   2      teaspoons     Finely chopped garlic

1. Combine soy,mustard, ginger, sugar and garlic, stir well,then
pour over chicken wings,

2. Cover and refrigerate over night
 
3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal

COCONUT CURRIED WINGS

   2                    Dozen chicken wings
     1/2  teaspoon      Coconut extract
   4      teaspoons     Curry powder
   6      tablespoons   Melted butter
   1      cup           Milk
   2      cups          Instant mashed potatoes
   3      tablespoons   Sweetened -- flaked coconut
   2                    Cloves garlic -- minced

Cut tips off wings.  In a large bowl, combine milk, extract and wings.
Stir to mix well.  Marinate at least 2 hours (or overnight). In another
bowl, combine potatoes, curry and cocoanut.  Take wings out of marinade
and roll in potato mixture.  Place slightly apart on well greased cookie
sheets.  Combine butter & garlic.  Drizzle over wings. Bake, uncovered, at
375 degrees until browned - 45 minutes.

Cookie's Wings From Hell

   4      cups          Hot sauce
   2      tablespoons   Cayenne
                        Chicken wings

To cut down the heat, use 1 Tb Ground Red pepper plus 1 Tb cayenne. Heat
sauce as needed, for 10 minutes at 350, then dip wings into hot sauce mix.
You can double the sauce recipe if you like.  Use as much as you need to
coat wings.  You can strain what is left and reheat it and keep it in a
jar. It will keep indefinitely.  Just shake the jar and pour as much sauce
as needed into a pan and reheat to dip chicken wings.  The chef who gave
me the recipe makes it a gallon at a time. He uses the cayenne-red pepper
mix, I use all cayenne.