MARINATED CHICKEN WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
May be frozen in marinade. Bake after defrosting.

Greek Grilled Chicken

1 pound skinless and boneless
chicken breast halves
1 pound skinless chicken thighs
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 lemon , sliced
1 clove garlic, minced
1 teaspoon dried oregano
Pat chicken dry with paper towels. Combine oil,
lemon juice, lemon, garlic, and oregano. Place
chicken and marinade in bowl or sealable plastic
bag. Marinate, refrigerated, 4 hours or overnight.
Grill or broil chicken, 6 to 10 minutes per side, until
browned and cooked through.

Lemon Chicken Kabobs

8 skinless chicken thighs
2 lemons
1 Tablespoon fresh parsley — chopped
1 Tablespoon balsamic vinegar
2 teaspoons Italian seasoning
1 clove garlic — minced
salt and pepper — to taste
Cut thighs into 1 1/2 inch pieces. In a mixing bowl,
combine lemon juice from one of the lemons,
parsley, vinegar, Italian seasoning, garlic, salt, and
pepper. Add chicken and toss with seasoning
mixture. Cover and marinate, refrigerated, for one
hour. Thread chicken and lemon wedges from the
other lemon (8 wedges total) on four 8 to 10 inch
skewers. Broil or grill 6 to 8 inches from heat
source for about 15 minutes, turning 2 to 3 times
until chicken is cooked through.

Portobello Mushrooms and Chicken

3-4 cloves garlic, minced
2 Tablespoons olive oil
2-3 6 oz. packages Portobello mushrooms,
sliced
1/4 teaspoon salt
4 boneless skinless chicken
breasts, thinly sliced
1 large tomato, diced
Sauté the garlic in olive oil. Add Portobello
mushrooms and salt. (May need to add a little
water.) Cover and simmer until mushrooms are
almost done to your liking. Add chicken breast and
tomato. Season with more salt and/or herbs, such as
basil, as desired. Cook until chicken is done, about
10 minutes.

Chicken Pesto

2 boneless skinless chicken breasts
olive oil
balsamic vinegar
½ box whole wheat pasta
1 cup fresh basil
1/3 cup olive oil
¼ cup pine nuts or slivered almonds
(unsalted)
1 clove fresh garlic
Put chicken in a ziploc bag or plastic container with
enough olive oil to cover it and about two or three
shakes of vinegar. Marinade for about an hour or
overnight. Grill as usual.
Cook pasta as directed on box.
Meanwhile, put all other ingredients into a small
food processor, and mix until smooth. When the
chicken and the pasta are done, add the basil mixture
to the pasta, slice the chicken, and serve. Makes 2 to
3 servings.

HIDDEN VALLEY CHICKEN DRUMMIES

20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

CRISPY ORIENTAL CHICKEN WINGS FROM MICROWAVE

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.