* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

* 12 whole chicken wings
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup butter or margarine, divided
* 2 tablespoons cooking 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

DIRECTIONS

1. Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees F for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.

* 12 chicken wings
* 1/3 cup all-purpose flour
* 1 teaspoon seasoned salt
* 3/4 teaspoon pepper, divided
* 3 tablespoons vegetable oil
* 2 medium onions, chopped
* 1 garlic clove, minced
* 1 1/4 cups water
* 1 teaspoon salt
* Hot cooked rice

DIRECTIONS

1. Cut chicken wings into three sections; discard wing tips. In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.

* 12 whole chicken wings*
* 3/4 cup soy sauce
* 1/4 cup water
* 1/2 cup packed brown sugar
* 1 tablespoon Dijon mustard
* 1 teaspoon garlic powder

DIRECTIONS

1. Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375 degrees F for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.

* 1/2 cup corn syrup
* 1/2 cup ketchup
* 1/4 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1/4 cup Dijon mustard
* 1 small onion, chopped
* 3 garlic cloves, minced
* 1 tablespoon chili powder
* 16 chicken wings

DIRECTIONS

1. In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired.

* 3/4 cup seedless raspberry jam
* 1/4 cup cider vinegar
* 1/4 cup soy sauce
* 3 garlic cloves, minced
* 1 teaspoon pepper
* 16 chicken wings

DIRECTIONS

1. In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours.
2. Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon and reserving the marinade, place wings in pan. Bake at 375 degrees F for 30 minutes, turning once.
3. Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Brush over wings. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear.

* 3 pounds chicken wings
* 1 cup soy sauce
* 1 cup packed brown sugar
* 1/2 cup butter
* 1 teaspoon mustard powder
* 3/4 cup water

DIRECTIONS

1. Disjoint the chicken wings, discarding the tips.
2. Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.

* 1/2 cup soy sauce
* 1/4 cup packed brown sugar
* 1/2 tablespoon vegetable oil
* 1/2 teaspoon minced fresh ginger root
* 1/2 teaspoon garlic powder
* 1 1/2 pounds chicken wings

DIRECTIONS

1. In a 9×13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

* 2/3 cup dry bread crumbs
* 1 teaspoon onion powder
* 1 teaspoon dried basil
* 1/2 teaspoon garlic salt
* 1/2 teaspoon paprika
* 1 egg
* 1 tablespoon water
* 10 chicken wings

DIRECTIONS

1. In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.

* 3 eggs, beaten
* 1/2 cup soy sauce
* 2 tablespoons white sugar
* 2 teaspoons Hawaiian sea salt
* 6 green onions, finely chopped
* 5 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 3/4 cup cornstarch
* 3/4 cup mochiko (glutinous rice flour)
* 5 pounds chicken wings or thighs
* Oil for deep frying

DIRECTIONS

1. Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
2. Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.