Rosemary Chicken Wings Recipe

   2      tablespoons   Olive oil
   2      tablespoons   Butter
   2      tablespoons   Finely chopped shallots
   2      teaspoons     Dried rosemary
     1/2  cup           Lemonade
   1      teaspoon      Black pepper
   1      teaspoon      Salt
  12                    Chicken wings

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over
medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add
lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or
until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint.
Place wings in shallow pan and coat well with sauce. Bake in oven until
skin is golden brown, about 30 minutes. Serve with rice or as hors
d'oeuvre. Makes 20 to 24 pieces.

RAY'S ATOMIC WINGS

   3 - 4 lbs of chicken wings -- cut up, washed throughly wing tips removed.                 
   1                    Lg bottle Durkee hot sauce
   1                    Cube butter
   2      tablespoons   Smoke hickory flavor
   1      tablespoon    Worcestershire sauce
   1 1/4  teaspoons     Horseradish
   1 1/4  teaspoons     Crushed garlic
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper -- to taste
   3      cups          Oil

After cutting up chicken and washing, make sure chicken is dried off
before deep frying.  Also, season the parts with a little season salt
before deep frying.  Fry chicken parts for about 10 minutes per batch or
golden brown.
After you've cooked all of them, dry off all oil from cooking. SAUCE: Mix
the Durkee sauce with melted butter, salt & pepper, Worcestershire, smoke
and crushed garlic in a saucepan until ingredients are mixed well; over
low heat.  Pull off stove and dip each chicken wing part in sauce and lay
them in a casserole pan. Any left over sauce can be poured over wings.
Bake in oven at 350 degrees for 45 to 60 minutes. Cover with foil when
baking.