Dragon Breath Chicken Wings

12-16 chicken wings (who counts them?)

Marinade:
1/4 cup soy sauce
1 clove garlic, crushed/minced
1 tsp Five Spice powder
1/4 cup dry sherry
1 Tbsp. sesame oil
1/2 tsp. Tabasco or other hot sauce, or to taste

Instructions:Marinate wings in a large ziploc bag for 24-48 hrs., turning every
8 hrs. or so.

Grill for 12 to 15 minutes per side until well browned. Accompany with
fried rice,egg rolls, and/or stir-fried vegetables.

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Honey BBQ Wings

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

Instructions:1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately. (http://www.topsecretrecipes.com)
Makes 2-4 servings (20 wings).

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Boneless Buffalo Wings

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks

Instructions:1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. (http://www.topsecretrecipes.com)
Serves 2-4 as an appetizer.

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Very Hot Chicken Wings

40 chicken drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces
1 cup (225 ml) hot sauce (tabasco, red hot)
1/4 cup (60 ml) red pepper jelly, melted
1 tbsp (15 ml) hot pepper flakes
garlic powder
pepper

Instructions:Preheat oven to 400 degrees (200 C.).
Dry wings and arrange evenly on a broiler pan sprayed with cooking spray.
Line bottom of pan with foil.
Sprinkle wings generously with garlic powder and pepper.
Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to cook evenly.
Sprinkle with additional garlic powder and pepper once turning.
Remove from oven and place in a large bowl.
Combine sauce ingredients and pour over chicken, stirring to coat.
Return wings to oven.
1/2 Cook hour longer, turning once and pouring any remaining sauce carefully over.
Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around edges.
Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fresh garlic crushed into it that has been refrigerated for the cooking period.

Comments
This recipe was created in response to a plea from my husband, who could never find take-out hot wings that were hot enough for him. (I have made far hotter, which he loves, but I can't eat!)
This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry hungry hubbie!)

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