Garlicky Gilroy Chicken Wings Recipe

   2      pounds        Chicken wings
  15                    Drops tabasco pepper sauce
   3                    Heads fresh garlic -- separated
   1      cup           Grated parmesan cheese
                        Into cloves and peeled
   1      cup           Italian style bread crumbs
   1      cup           Plus 1 T. olive oil -- divided
   1      teaspoon      Black pepper

Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings;
pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or
blender container; cover and process until smooth. Pour garlic mixture
into small bowl. Combine cheese, bread crumbs and black pepper in shallow
dish.
Dip wings into garlic mixture, then roll, one at a time, in crumb mixture
until thoroughly coated. Brush shallow nonstick pan with remaining 1 T.
oil; arrange wings in a single layer. Drizzle remaining garlic mixture
over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes
or until brown and crisp. Garnish as desired.

Genuine Red Hot Buffalo Wings

   3      cups          Durkee red hot cayenne pepper sauce
   2      cups          Clarified butter -- hot
  20      pounds        Chicken wings -- frozen

Deep-fry wings at 400F for 10 to 12 minutes until crispy brown
or  bake at 425? for 30 minutes; turn and bake additional 30 minutes,
 until brown. Drain well. Add to sauce and toss well to coat chicken
wings.  Keep warm. Serve with blue cheese dip and celery sticks.
For added heat, try adjusting the ratio of  Durkee Red hot Sauce to  butter.

GERI'S HONEY CURRY CHICKEN WINGS

   2      pounds        Chicken wings
     1/2  cup           Butter
     1/2  cup           Honey
     1/4  cup           Prepared mustard
   1      teaspoon      Salt
   1      tablespoon    Curry (mild or hot)

place chicken in shallow baking pan, skin side up. Combine butter, honey,
mustard, salt, & curry powder and mix well. Pour over chicken and bake at
350F for 1 1/4 hour's basting every 15 min's.