3 pounds chicken wings

Sauce: 3 Tbsps garlic powder
1 large onion, finely minced
3 Tbsp soy sauce
3 tsp Worcestershire sauce
1/4 cup olive oil
3 Tbsp honey
2 tsp hot sauce, such as Tabasco
1/2 cup dark rum

Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips or save for making stock).

Mix all sauce ingredients together. Place wings into several extra large plastic zipper bags and pour in the sauce. Smoosh 'em around and let sit for 15 minutes or so.

Broil wings for about 15 minutes, basting with the marinade occasionally. Done.

Actually, this is a multi-national recipe since French dressing is a part. But one wonders: is that dressing really of French origin? One replies: who cares?

3 lb chicken wings
1/2 tsp each salt & pepper
1/2 cup butter, divided
2 Tbsp cooking oil
3/4 cup hot taco sauce
1/4 cup French salad dressing
1 tsp Worcestershire sauce
2 or 3 dashes Tabasco Sauce or similar

Cut chicken wings into three sections, saving the tips to make stock. Sprinkle with salt and pepper.

In a skillet over medium heat combine 2 Tbsp each butter and oil. Fry chicken until browned, about 5 minutes, then place in a greased 13 x 9-inch baking pan.

In a saucepan, combine last four ingredients and remaining butter, stirring over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the wings and bake uncovered at 375F for about 18-20 minutes or until chicken juices run clear.

Serve with remaining sauce.

If you're not a mustard fan and like 'em a little spicy substitute 4 or 5 dashes of Tabasco or your favorite hot sauce. Even if you make these with mustard you still might toss in a little of the hot stuff.

2/3 cup butter
1/4 cup Dijon-style prepared mustard
1 1/4 cups dried bread crumbs, seasoned
1/4 cup Parmesan cheese
20 chicken wings, tips dumped (or save to make a little chicken stock)

Preheat oven to 400F.

Melt butter or (if you insist) margarine and stir in mustard.

Place bread crumbs in a flat dish. Roll each piece in the butter mixture, then coat with bread crumbs.

Place wings in a 9x13 inch baking dish. Sprinkle with cheese and bake in the preheated oven for 15 minutes. Turn and bake 10 minutes longer, or until crispy.

The intensity of "fire" depends mainly on what Asian hot seasoning powder you buy; read the bottles and decide.

1/4 cup teriyaki sauce
1/4 cup barbecue sauce oriental
1/4 cup oyster sauce
Five spice Seasoning
Asian "Real Hot" sauce
1 tablespoon brown sugar
12 medium chicken wings, separated
1 teaspoon oriental seasoning
1 teaspoon soy sauce

Place separated wings on broiler pan, shake on five-spice seasoning and any hot asian spice powder you choose.

Place on middle rack of preheated oven to broil.

Meanwhile get busy making the dipping sauce. Place teriyaki, oriental BBQ, soy sauce and brown sugar together, whisk and it's ready.

When wings start to brown, 8 minutes or so, flip them over, add more seasoning and return to oven.

When wings are brown on this side, remove. With tongs, dip them in the sauce, shake off the excess sauce and return to oven.

Just broil until a bit crusted, not more than a couple minutes. Serve up. Yum, yum.

Here’s one that can be as hot as you like but offers a subtle sweetness that sets these super easy wings apart from just hot ones.

1/2 cup Apricot Preserves
1 Tbsp vinegar
1-2 tsp hot pepper sauce (or more)
1/2 tsp chili powder
1/2 large clove garlic, minced
2 lb thawed or fresh chicken wings

Rinse the separated wings, put them in a jelly-roll pan (a cookie sheet with sides) and bake at 375F for 25-30 minutes.

Meanwhile mix the other ingredients together for the sauce.

About 5 minutes before removing them from the oven brush the wings with the sauce.

Torco chips? Check the ingredients and you’ll figure it out. Anyway, I think this will become one of your most populat versions of wings (you don’t always make the same version, do you?)

2 lb fresh chicken drumettes
2 envlopes taco seasoning mix
4 cups severely crushed (in the bag) tortilla chips

Preheat oven to 400F

Rinse chicken pieces and leave wet.

Combine the taco seasoning mix and tortilla chip crumbs together In a shallow dish or bowl.

Roll chicken pieces in the mixture, place in a lightly oiled 9x13 inch baking dish and bake for 15 minutes. Flip chicken pieces and bake for another 10 to 15 minutes.

Grab'em & growl, as Uncle Joe used to say.

Spicy but not sloppy. And really, really easy.

2 cups panko breadcrumbs (for extra crispy coating)
4 eggs
1/4 cup milk
2 tsp each cajun seasoning, garlic powder, onion powder
5 lbs chicken wings

Heat up the canola or peanut oil in the deep fryer or a deep frying pan.

Mix the eggs and milk in a bowel and set aside. Put all the dry ingredents in a large zip lock bag and shake.

Place all the wings into a large, deep mixing bowl and pour the liquid over them. Smoosh 'em around so they all are coated with the milk/egg mix.

Now dump a handfull of wings into the bag and shake to coat them.

Next put the coated wings into the hot oil and cook until they rise to the surface, about 6 to 8 minutes. Repeat with the rest and serve 'em up - grab some yourself; they'll go fast.

You could use creamy peanut butter for this recipe but crunchy is better. Why? Don’t ask, just get busy and make these bad boys.

2-1/2 lb chicken wings, split, tips tossed
1 cup teriyaki sauce, divided
4 cloves garlic, minced in a garlic press (or bottled)
1/4 cup peanut butter
1 Tbsp rice vinegar

Preheat oven to 475 F.

In a big-enough-for-the-wings-covered-plastic-container stir together 3/4 cup teriyaki sauce and 3 cloves of garlic. Add the wings, – IMPORTANT! Secure the Lid and shake until evenly coated.

Put the remaining teriyaki sauce and the remaining clove of garlic into the food processor and add the peanut butter and rice vinegar. Whirl until smooth. Pour into a small bowl. Spread the wings on a sheet pan, a.k.a., jelly-roll pan, and bake them for 15 to 20 minutes, until firm and nicely browned. Serve with the peanut sauce for dipping.

For crisper wings, you could broil them if you promise to flip them once while they cook. With this method, figure about 15 minutes til done.

You might call these "Mexican" Chicken Wings because of the taco sauce, but whatever you call them they're delicious.

12 wings, separated
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine,divided
2 tablespoons canola oil (or other "good" oil)
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections and dump the wing tips. Sprinkle with salt and pepper.

In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish.

While the wings are browning In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter in a saucepan and cook and stir over medium heat until butter is melted and sauce is blended.

When wings are browned and in the baking dish pour 1/2 cup of sauce over them.

Bake, uncovered, at 400 degrees F for 15-18 minutes or until chicken juices run clear. Serve with the remaining sauce.

Minimal ingredients, minimal cook time, maximal flavor. Now, after touting deep fryers, I'm suggesting a cup of oil in a deep frying pan. No wait for the big fryer to heat up so you can make these beauties on the spur of the moment.

1 cup vegetable oil
1 pound chicken wings
3/4 cup butter
1/4 cup hot pepper sauce

In a large skillet heat oil to 375 degrees F. Fry wings for approximately 8 minutes then drain on paper towels. Place the chicken wings in a large mixing bowl.

In a large saucepan, melt butter and hot sauce. Pour the sauce over the chicken wings and toss until all wings are coated. Now eat 'em up!

I don't know why but when I visit any Asian buffet it seems the chicken wings are prepared American-style. It would be refreshing to find some like these semi-authentic ones for a change.

2 lb chicken wings
1 1/4 cups water
2/3 cup dark soy sauce
1/3 cup light soy sauce
1 clove garlic, crushed
1 green onion, chopped
1/4 cup sesame oil
1 dash sesame oil

In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. Stir together and cook for 12 minutes over medium heat.

Add the 1/4 cup sesame oil and simmer for about 15 minutes more over low heat, bringing mixture to a boil and adding a dash of sesame oil at the end.

Serve ;em up.

No, these won’t be crisp but they will be spicy and delicious – and so easy. 5 1/2 lb chicken wings, separated
1 (12oz) can or bottle chile sauce
1/4 cup fresh lemon juice
1/4 cup molasses
2 Tbsp Worcestershire sauce
5 drops hot pepper sauce
2 Tbsp salsa
1/2 tsp chili powder
1 tsp garlic powder
2 tsp salt

Place chicken in slow cooker.

In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.

Cook in slow cooker on Low setting for 6-8 hours.

Come home, lift the lid - watch out for steam - and serve.

I’m not saying that Buffalo wings can't be made while in your pajamas. By “dressed first” I mean you put the spices on wings before cooking them. I’ll tell you next how to make then un-dressed.

4 Tbsp (1/2 stick) butter
1/2 cup Frank's(used to be Durkee's)Red Hot sauce
2 Tbsp Tabasco sauce
1 Tbsp dark brown sugar, packed
2 tsp cider vinegar
2 qt peanut oil, for frying
1 tsp cayenne pepper
1 tsp ground black pepper
1 tsp salt
3 Tbsp cornstarch
18 chicken wings separated

Garnish:
4 ribs celery, cut into thin sticks 2 cups blue cheese dressing

Melt butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar and vinegar until combined. Remove from the heat and set aside.

Preheat oven to 200 degrees for keeping batches warm. Using a deep-fat-frying thermometer, heat 2-1/2 inches of peanut oil in a large dutch oven (heavy pan) over medium-high heat to 360 degrees - or use a deep-fryer, a heck of a lot easier.

While the oil heats, mix together the cayenne, black pepper, salt and corn starch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl.

Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 8 to 10 minutes.

With a slotted spoon, transfer the fried wings to a baking sheet, then into the warm oven while you fry the rest. Serve hot with sauce, along with celery and blue cheese dressing, if you want to be traditional.

Now these wings go into the hot oil naked - ouch – and you add them to the sauce when they are cooked through. Try making them both ways and pick the method you like best.

12 chicken wings separated
4 cups peanut oil for deep frying
2 Tbsp butter
1-1/2 tsp distilled white vinegar
2 Tbsp plus 1 & 1/2 tsp hot pepper sauce
salt and pepper to taste

In a large skillet or deep fryer fry chicken wings in oil until done, 8-10 minutes. Remove chicken (and oil from skillet if you used one, drain oil) and reserve chicken.

Melt butter in skillet, then add vinegar and hot sauce. Season with salt and pepper to taste. Stir all together.

Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Not really spicy but still a great way to do wings. Even dyed-in-the-wool fans of traditional Buffalo wings will love these.

18 whole chicken wings, separated
1/4 cup honey
2 Tbsp fresh lime juice
1 Tbsp grated lime zest
1 clove garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup all-purpose flour
2 qt vegetable oil for frying

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken wings in the flour to coat.

In a large skillet or deep fryer, fry the chicken wings in hot, 1 inch deep oil until cooked through, 8-10 minutes. (If you want to do this and many other recipes the easy way then get yourself a deep fryer.)

Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Even though these wings are covered in cornflakes I don't suggest them as a breakfast item. But if you like cold pizza, as I do, maybe wings in the morning is not so bad.

Peanut oil for deep frying
1 cup all-purpose flour, divided
8 tablespoons garlic powder, divided
8 Tbsp garlic powder, divided
6 eggs, beaten
3 cups crushed cornflake crumbs
24 chicken wings

Preheat oil in a large, deep skillet or deep fryer.

In a shallow bowl mix together 3/4 cup flour with 2 Tbsp garlic powder.

In a second shallow bowl combine eggs and 4 Tbsp garlic powder and mix together.

In a third shallow bowl mix together cornflake crumbs, remaining 1/4 cup flour and remaining 2 Tbsp garlic powder.

Dip each wing in the flour mixture, crumb mixture, egg mixture then back in the crumb mixture. Fry about 8-10 minutes, or until cooked through - they'll be a deep golden color and they'll be delicious.