Fajita Chicken Wings Recipe

  12                    Chicken wings -- tips removed
                        -----MARINADE-----
     1/4  Cup           Lime juice
   2      Tablespoons   Oil
   3      Tablespoons   Fresh cilantro -- chopped
   1                    Garlic clove -- minced
   1      Teaspoon      Cumin
     1/2  Teaspoon      Salt
     1/2  teaspoon      Dried oregano leaves
     1/4  teaspoon      Crushed red pepper flakes

Cut each wing in half; place in large resealable bag. Add all marinade
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4
hours, up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain
chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60
minutes, brushing occasionally with marinade. Discard any remaining
marinade.

Finger Drumsticks

   1 1/2  pounds        chicken wings - 12 to 15
                        salt and pepper
   1      cup           chicken bouillon
   1      tablespoon    cornstarch
     1/4  cup           sugar
     1/2  teaspoon      salt
     1/4  teaspoon      ground ginger
     1/8  teaspoon      pepper
   3      tablespoons   lemon juice
   2      tablespoons   soy sauce
     1/8  teaspoon      garlic salt

Cut off and discard wing tips; divide each wing in half by cutting through
joint with a sharp knife.  Sprinkle wings with salt and pepper.  Place in
slow-cooking pot.  Pour bouillon over chicken.  Cover and cook on low for
4 to 5 hours or until tender.  Drain; place on broiler pan.  Meanwhile, in
small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon
juice, soy sauce and garlic salt.  Simmer, stirring constantly, until
mixture thickens.  Brush some sauce on chicken; brown under broiler. Turn;
brush sauce on chicken and brown other side.  Makes about 25 to 30
appetizers.  Recipe may be doubled for a party.  Keep appetizers hot and
serve from slow-cooking pot.