Zesty Orange Barbecued Chicken Wings Recipe

  12                    Chicken wings -- tips removed
                        -----MARINADE-----
     1/3  cup           Chili sauce
     1/4  cup           Orange marmalade
   1      tablespoon    Red wine vinegar
   1 1/2  teaspoons     Worcestershire sauce
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Prepared mustard

Cut each wing in half; place in large resealabe bag.
Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at
least 4 hours or 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.

TERIYAKI WING DINGS

     1/3  cup           Lemon juice
     1/4  cup           Catsup
     1/4  cup           Soy sauce
     1/4  cup           Vegetable oil
   2      tablespoons   Brown sugar
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Pepper
   3      pounds        Chicken wings

Remove wing tips and cut at joints.

 Combine all ingredients; mix well; add chicken.  Cover and refrigerate at
least 6 hours or overnight, turning occasionally. Preheat oven to 375F.
Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with marinade.
Refrigerate leftovers. Enjoy!

THAI BBQ CHICKEN APPETIZERS

   3      pounds        Chicken wing drummettes
                        -----MARINADE-----
     1/4  cup           Coarsely chopped garlic
   1      bn            Cilantro -- chop roots & lower s
                        reserve leaves for garnish
   1      teaspoon      Ground turmeric
   1      teaspoon      Curry powder
   1 1/2  teaspoons     Ground dried chilis -- - (cayenne or equiva
   1      tablespoon    Sugar
     1/4  teaspoon      Salt
   3      tablespoons   Thai fish sauce -- - (filipino or
                        vietnamese is ok -- too)
                        -----BASTING LIQUID-----
     1/2  cup           Coconut milk (canned is ok)
                        -----DIPPING SAUCE-----
     1/2  teaspoon      Dried chili flakes -- OR- cayenne
   2                    Garlic cloves -- - coarsely chopped
   1      tablespoon    Brown sugar
     1/4  teaspoon      Salt
     1/2  cup           Chinese red rice vinegar
   1                    Green onion -- thinly sliced
   1      tablespoon    Coarsely chopped cilantro -- - (leaves)

Preparation: Process all marinade ingredients in a blender
until smooth.  Marinate chicken, refrigerated, overnight. Grill over hot
coals until done, brushing frequently with coconut milk. Serve garnished
with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.

 DIPPING SAUCE: Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in
a blender and blend until smooth. Float the green onions and cilantro on
top.

WING-DING

                        Chicken wings -- tips removed
                        saved for stock!)
   1 7/8  pints         Peanut oil
     3/4  cup           Chili sauce -- commercial (hei
     
   3      tablespoons   Lemon juice
   3      tablespoons   Vinegar
   1 1/2  tablespoons   Prepared yellow mustard
   1 1/2  tablespoons   Worchestershire sauce (lea & -- perrins)
     3/8  cup           Onion -- finely chopped
     3/4  cup           Green bell pepper -- finely ch
     
     3/4  teaspoon      Salt
     3/4  teaspoon      Black pepper -- ground
     3/8  teaspoon      Cayenne pepper

Make sauce by combining all ingredients except the wings & Peanut oil.
Allow to marinade about 1 hour in the 'fridge. Split the chicken wings
into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve
with the sauce on the side.