San Antonio Style Chicken Wings Recipe

  12                    Chicken wings
   1      cup           Pace picante sauce
     1/3  cup           Catsup
     1/4  cup           Honey
     1/4  teaspoon      Cumin -- ground
     2/3  cup           Sour cream -- dairy

Cut wings in half at joints; discard wing tips.
Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over
chicken. Place in refrigerator; marinate at least 1 hour, turning once.
Drain chicken, reserving marinade.  Place on rack of foil-lined broiler
pan.
Bake at 375F. for 30 minutes.  Brush chicken with reserved marinade; turn
and bake, brushing generously with marinade every 10 minutes, until
tender, about 30 minutes.* Place 6 inches from heat in preheated broiler;
broil 2 to 3 minutes or until sauce looks dry.  Turn; broil 2 to 3 minutes
or until sauce looks dry. Spoon sour cream into small clear glass bowl;
top with remaining 2/3 cup picante sauce.  Serve with chicken.
Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24
hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to
5 minutes.
Turn; broil 4 to 5 minutes or until heated through.

Saucy Sweet Sour Chicken Wings

  12                    Chicken wings -- tips removed
                        -----MARINADE-----
     1/2  cup           Water
     1/4  cup           Oil
     3/4  cup           Sugar
     1/4  cup           Ketchup
     1/4  cup           Vinegar
   1      teaspoon      Garlic salt
     1/2  teaspoon      Instant chicken bouillon

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.