Conference turris::cooks

     Buffalo style chicken wings are supposed to be very hot.  Oswego style,
     they can be either very hot, mild or just spicy.  It all depends on how
     much hot stuff you put on them.


     Ingredients: 

                   1 Package of Chicken wings

		   1 Bottle of Durkee Frank's Hot Sauce

		   1 Jar of Garlic Salt

		   1 Can of Parmisian Cheese [Optional]

		   1 Jar of Red Pepper [Optional]


     Instructions:  
                   Cut chicken wings apart so you have one drumstick and one
        wing. Throw other piece away. Cook chicken wings until golden brown in 
        deep fryer or on cookie sheets in the oven. Place wings in a tupperware
        container with a lid. Pour on Durkee Frank's Hot Sauce to taste.{Better
        too little than too much.}  Sauce should be seen on wings. Add Garlic
        salt to taste. {You should just see some garlic salt on the wings.}
        If hotter wings are desired add Red Pepper.  If it seems like you
        put too much sauce on, add parmisian cheese to cover wings.  Place 
        top on container and shake, using a circular motion.  Serve.


********This recipe may also be used with chicken thighs. Cut a piece off one
        side of the thigh along the bone. The piece with the bone is called the
        slip.*************

note 28.11 in the recipe file EAT.NOT on ASYLUM contains a recipe also.

I'd also like to drop a hint on how Wings should be cooked. Wings should
be meaty but crunchy. This can be achieved by deep frying them until almost
brown and them removing them from the fat to cool for a while, then put
them back into the cooking oil until golden brown. Finally, coat with 
your favorite spicy Buffalo Wing sauce! MMMMMMMmmmmm. Don't forget the
celery and blue cheese dressing! 

P.S. This method of cooking them is also the trick to good Steak Fries!
     Just remember to cut the fries thick.
						/Glenn Tremblay

    Being a former "Buffaloian" and having a friend who worked at the
    Anchor Bar (Where the wings originated from) the true ingredients
    are nothing more than Red Hot Sauce and Butter.
    
    In a large saucepan with cover, melt butter and add Hot Sauce to
    taste.  Cut wings into pieces (disgarding the tips) and deep fry
    in Very Hot oil until crisp.  Drain and immediately place in saucepan.
    Cover pan and give it some good shakes.  Serve wings with Blue cheese
    dressing and celery sticks.
    
    Most people attempt to bake the wings or add other ingredients.
    I do know that in Buffalo they sell a brand of Hot Sauce that is
    not available in New England but I am not sure what the name is.
    
    As far as the amount of ingredients, let your taste buds determine
    that.
    
    Happy Eating.  (And it DOES NOT snow in Buffalo in July)...
    

    The sauce your talking about I believe is called "Ferrantes". It
    comes in a salad dressing like bottle. I used to buy it by the case
    and bring it home to my parents. I heard it was suppose to be
    nationally marketed but I haven't seen it yet.
    	As for the recipe you just posted, although I've seen it hundreds
    of times before, it just doesn't taste the same as it does in Buffalo!
    Maybe its the Buffalo air or something!!
    						/Glenn Tremblay
    

     
    I use to work in a restaurant (years ago .... before this craze
    started) for people who were from Buffalo and have been making
    these wings for years to rave reviews.  The recipe my boss used is on
    the Frank's Hot Sauce bottle (same as 231.0).  However, I felt the
    sauce was never quite thick enough.       
    
    I started baking the wings and sauce at 325 - 350 degrees F in a
    covered casserole dish for 15-20 minutes, basting often.  This
    thickens the sauce up a bit so the wings are well coated.
    
    I have a friend who travels quite a bit and frequents the Anchor
    Bar.  He says I have the recipe down pat!                                   
    
    wmf

    Here's a Buffalo wings receipe I picked up off of net.cooks:
    
    1 large bottle red hot sauce
    1 bottle oniion flavor BBQ sauce
    2+ cans jalepenos, drained
    4 cloves garlic
    
    Blend jalepenos and garlic to a paste in blender or food processor.
    You might want to wear rubber gloves.
    
    Mix remaining ingredients in large bowl.  this could be done ahead
    of time it lasts a long time in the refrigerator.
    
    Cook wings in your preferred style.
    
    Cover wings with sauce saving the rest for next time.
    
    Curse yourself for two days for ever trying to eat wings this hot.
    
    Steve

    Here's my favorite:
    
    Cut the wings up into its various pieces discarding the tips. In
    a bowl that can be covered or in a plastic freezer bag add:
    
    1/2 cup tamari or sauce
    1  green onion chopped fine
    fresh grated ginger to tast
    2 large cloves garlic chopped fine
    
    Mix and then add the wing pieces.  Let the chicken marianate for
    at least 1 hour.  Remove and coat with corn starch.  Fry or deep
    fry until crispy.
    
    Steve

    For the 'funky licorise' taste add 1 tablespoon of 
    Anise Seed to the sauce.

    Fry, don't bake.  Louisianne Hot Sauce is available in any supermarket
    here in New England.
    
    

McIlhenny's Tobasco (vinegar, red peppers, salt) from New Iberia, La. is 
definitely not the same as Louisianna Hot Sauce.  The latter being less 
hot and not aged like the true tobasco.  Most of the markets I've seen 
them in keep them in the same neighborhood, though.

						     
							- JP

    Are you talking about the Durkee RED HOT sauce that says Frank's
    original in the upper left corner.  Its a cayenne pepper sauce.
    
    Is this the same as Frank's Louisiana Hot Sauce ??
    
    

-------------------------------------------------------------------------------
Food                                      By Craig Claiborne with Pierre Franey
-------------------------------------------------------------------------------

	                    WINGING IT IN BUFFALO


		About a year ago, during a visit to Buffalo, N. Y.,
	we were taken to lunch at a raffish but delightful place on
	Main Street called Frank & Theressa's Anchor Bar.  This
	particular establishment, now owned by Frank's and Theressa's
	son, Dominic Bellissimo, was chosen because of the house
	specialty: a chicken-wing dish said to rival chicken preparations
	worldwide.  Indeed, the residents of Buffalo are so enamored
	of these chicken wings that the city officially declared July
	29, 1977, to be Chicken Wing Day.  The city's proclamation noted
	that, because of Mr. Bellissimo's kitchen, "thousands of pounds
	of chicken wings are consumed by Buffalonians in restaurants and
	taverns throughout the city each week."

		During our noontime visit, we sampled the wings, crisply
	fried, coated with an incredibly tasty, buttery sauce and served
	with celery sticks and a special blue-cheese dressing.  It was an
	inspired combination of foods, so marvelous that when we made the
	acquaintance of the owner, whose nickname is Rooster, we implored
	him to give us the recipe.  He would not divulge it, but months
	later we met Janice Okun, food editor of the Buffalo Evening News.
	She told us that, after weeks of experimentation, she had come up
	with a formula for Buffalo chicken wings that duplicated in all
	respects the Anchor Bar's original.  We tried the recipe and found
	it almost, if not precisely, as appealing as the food we had dined
	on in Buffalo.

		She gave us permission to use her recipe.  The "secret"
	ingredient, we are assured, is a special brand of hot sauce called
	Frank's Louisiana Red Hot Sauce.  We were able to find it in our
	local supermarket and are told that it is available nationwide.

	------------------------------------------------------------------
	               Janice Okun's Buffalo Chicken Wings
	------------------------------------------------------------------

	24	chicken wings, about four pounds
		Salt, if desired
		Freshly ground pepper
	4 cups	peanut, vegetable, or corn oil
	4 tsp	butter
	2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce
	1 Tbs	white vinegar
		Blue-cheese dressing (see recipe)
		Celery sticks

		1. Cut off and discard the small tip of each wing.  Cut the
	main wing bone and second at the joint.  Spinkle the wings with salt,
	if desired, and pepper to taste.
		2. Heat the oil in a deep-fat fryer or large casserole.  When
	it is quite hot, add half of the wings and cook about 10 minutes,
	stirring occasionally.  When the wings are golden brown and crisp,
	remove them and drain well.
		3. Add the remaining wings and cook about 10 minutes or
	until golden brown and crisp.  Drain well.
		4. Melt the butter in a saucepan and add two to five
	tablespoons of the hot sauce and vinegar.  Put the chicken wings
	on a warm platter and pour the butter mixture over them.  Serve with
	blue-cheese dressing and celery sticks.
		Yield: Four to six servings.

	------------------------------------------------------------------
	                     Blue-cheese dressing
	------------------------------------------------------------------

	1 cup	homemade mayonnaise (see recipe)
	2 Tbs	finely chopped onion
	1 tsp	finely minced garlic
	1/4 C	finely chopped parsley
	1/2 C	sour cream
	1 Tbs	lemon juice
	1 Tbs	white vinegar
	1/4 C	crumbled blue cheese
		Salt to taste, if desired
		Freshly ground pepper to taste
		Cayenne pepper to taste

		1. Combine all of the ingredients in a mixing bowl.
		2. Chill for an hour or longer.
		Yield: About two and one-half cups.

	------------------------------------------------------------------
	                          Mayonnaise
	------------------------------------------------------------------

	1	egg yolk
		Salt, if desired
		Freshly ground pepper               ..
	1 tsp	imported mustard, such as Dijon or Dusseldorf
	1 tsp	vinegar or lemon juice
	1 C	peanut, vegetable, or olive oil.

		1. Place the yolk in a mixing bowl and add salt, if desired,
	and pepper to taste, mustard, and vinegar or lemon juice.  Beat
	vigorously for a second or two with a wire whisk or electric beater.
		2. Start adding the oil gradually, beating continuously
	with the whisk or electric beater.  Continue beating and adding oil
	until all of it is used.
		Yield: About one cup.

	                 The New York Times Magazine/August 20, 1981

    This recipe should be prepared about 24 hours ahead of time to allow
    the chicken wings to marinate and produce the best flavor.  You
    may marinate them longer, if you choose.
    
    Ingredients:
    
    4 lbs. Chicken wings
    1 c. Vegtable oil
    1/2 c. Soy sauce
    2 tsp. Garlic powder
    1 tsp. Ground ginger
    1 Tbsp. Lemon juice
    
    Wash chicken wings and cut into 2 pieces.  Mix all remaining
    ingredients and add to chicken wings; (I use a 13x9x2 pan).  Marinate
    in refrigerator for 24 hours turning several times.
    
    Bake in a 350 oven for 30 minutes, then turn oven up to 450 and
    bake for additional 15 minutes.  Remove from oven, turn broiler
    on, and drain liquid from wings.  Put under broiler till golden
    brown and crisp.  Enjoy!!

    Not to rain on anyone's wings (especially since I haven't tried
    all the recipe's mentioned), but I have never had wings as good
    as you can get in Buffalo.  As mentioned, the Anchor Bar has
    probably the best, in my opinion.  Duff's are fantastic but let
    the amateur beware ... if you order them hot, they will rival the
    depths of hell.  As a matter of fact, if you order them medium,
    make sure there is a pitcher of something COLD near you.  Duff's
    also has a category called suicidal.  Even I, a true hard-core
    Buffalonian, have not ventured on this ground.  
    
    The other restaurant I wanted to mention to any westerly travellers
    (if you're coming from the New England area) is Rooties, located north
    of Buffalo on Millersport Highway (I think?).
    You can get a decent order of delicious wings there for a good price.
    Well worth the drive from the city.
    
    I just had to stick my $0.02 in here ...  I am such a Buffalo-wing
    fan, I've given up trying them anywhere else but in Buffalo.  Even
    Rochester, Jamestown and other farther-out towns can't make the
    wings I like.  Gee...do you think I'm prejudice???
    
    

    Chicken Wings usually go over big at any party....
    
    4 - 6 lbs chicken wings....I cut off wing tip and cut other parts
    			       in half
    1 cup vegetable oil
    1/2 cup soy sauce
    4 large garlic bulbs (pieces) minced or chopped
    1 tsp. ginger powder
    1 tbles. lemon juice
    
    Rinse and cut chicken wings...drain...
    Mix all of above ingredients.  Place wings in large marinating
    container/covered plastic bowl and pour marinate over  wings...
    Toss wings so that they are covered with marinate...let marinate
    in refrigerator for as long as you want...I've baked them immediatly
    after tossing them and then I've baked them after marinating them
    over nite or for a day...I don't see much difference...
    
    Preheat oven to 350 and bake for 30 minutes turn oven up to 
    450 and bake another 15 - 20 minutes until tops of wings are
    crispy (I place wings and marinate in large roasting pan with
    outside/rough side of chichen wings up so they get crispy..
    
    Another way I bake them is @350 for 1 hour or until the tops
    again are crispy..
    
    Serve with wedges of lemon to squeeze on them....
    
    Enjoy..
    
    Mary

    I am looking for a particular recipe for chicken wings.
    
    I have made these wings, but do to changes in my life, no longer have
    access to the cookbook the recipe is in. All I remember is that it
    has a black cover, is volume 2 (of 2) and is likely by either James
    Beard or Craig Claibourne. The recipe starts on the bottom of the
    left page and continues over onto the right page.
    
    The recipe used:
    
    Catsup, honey, soy sauce, garlic, oil and the wings bake in this for
    a long time (hour to hour and 15 minutes).
    
    Can anyone help me and find the recipe? I'd very much appreciate
    it.
    
    Tamzen

    Tamzen,
    
     Found what you're looking for - you have a very good memory! I
    found the recipe exactly as you described in .0.....
    
     The following recipe is taken from Craig Claiborne's Favorites
    From The New York Times, Volume 2; published by Quadrangle/The New
    York Times, 1976. The recipe is from pages 158-9 of this work. This
    is reprinted w/o permission. 
    
     "Sent in by Blanch Finley, in response to a recent column on chicken
    wings. Ms. Finley states: "I am sending you a recipe I am fond
    of, and have been using for some years; hot for a meal, or cold
    for a snack with drinks." "
   
                    Oven Baked Chicken Wings With Honey
                    -----------------------------------
    
    Ingredients
    
    3 pounds chicken wings
    Salt
    Freshly ground black pepper
    2 tablespoons vegetable oil
    1/2 cup soy sauce
    2 tablespoons tomato ketchup
    1 cup honey
    1/2 clove garlic, chopped
    
    Method
    
    1) Preheat oven to 375 degrees.
    
    2) Cut off and discard wing tips of chicken wings. Cut the remaining
    wings into two parts and sprinkle with salt and pepper.
    
    3) Combine remaining ingredients and pour over chicken wings in
    a greased baking dish. Bake for 1 hour until well done and sauce
    is carmelized. If chicken starts to burn, reduce heat.
    
    Yield: 6 Servings
    
    
     Tazmen, I hope this is the one you were thinking of.......
    
    
    
                                     Ken
     

I used the recipe in eats 28.11 and baked the wings, basting
with the sauce.  I have to get a large frier someday 8-).

I have several questions.

	1. Should the wings taste salty?
	2. Should the meat get hot or just the outside?
	3. in previous note .2, it was sugested that the
	   sauce be baked on.  Should that be done with
	   the chicken after they are cooked?

The ingrediants I used are listed below.


The sauce
----------

6 Tablespoons of FRANK's Louisiana Red Hot Sauce
1/2 stick of margarine
1 Tablespoon of white distilled vinegar
1/8 teaspoon of celery seed
1/8 to 1/4 teaspoon of Cayenne pepper
1/4 teaspoon of Red pepper
(not used) 1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire sauce
(not used) 1/4 to 1/2 teaspoon of Tabasco sauce

Mix all ingredients in a small sauce pan over low heat until the
margarine is completely melted.  Stir occasionally.

    2 and 1/2 lbs chicken wings            Sauce:
    2 Tbsp Light soy sauce                 3 Tbsp fresh squeezed lemon juice
    1 tsp sesame oi			 1 tsp sugar
    1/4 tsp salt			 6 Tbsp chicken broth
    1 Tbsp minced (chopped) garlic	 1/2 tsp salt
    2 egg yolks                          2 Tbsp dry sherry
    2 cups cornstarch			 1 tsp sesame oil
    6 cups peanut oil			 2 tsp cornstarch made into a a liquid
    1 Tbsp dry sherry			     with a little water
    
    1. Cut the tips off the wings and divide the wings in half at the
    elbow.  Place in a bowl.  Add the light soy sauce, dry sherry, sesame
    oil, salt and garlic from the first column.  Marinate one hour.
    
    2. Add the egg yolks and mix.  Then dredge the wings in the cornstarch. 
    Squeeze to make sure the cornstarch adheres to the wings.
    
    3.  Heat the wok, add the peanut oil and heat the oil to 350 deg F. 
    Add 6-7 wings at a time and deep-fry until cooked and golden (about 4
    mins).    Remove and drain on paper towels.  Follow the same procedure
    with the rest of the wings.  When ready to eat the wings reheat the oil
    to 400 deg F.  Add half the wings and deep-fry until golden brown and
    crisp.  Remove and drain.  Repeat with rest of wings when the oil gets
    to 400 deg again.  Instead of deep-frying the second time you can put
    the wings in a 450 degree oven to crisp up.
    
    4.  While you are deep-frying the wings the second time, heat up a pan,
    add the lemon sauce and heat until it thickens, stirring constantly. 
    Add the chicken wings, toss lightly to coat in the sauce.  Remove and
    serve immediately.
    
    I believe these wings could also be frozen after being refrigerated
    until cool  (for no longer than 3 weeks), then heated on an ungreased
    cookie sheet in a single layer, in a 375 deg oven until hot, about 20
    mins.
    
    This recipe comes from an adult education Chinese cookery class at the
    Cambridge Adult Education Center, Cambridge, Mass.
     
    

    i call this recipe "death wings", and am asked to make it for many
    of the summer cook-outs i attend.
    
    one jar (lg) of the hottest bbq sauce you can get
    2 bottles of hot sauce (6oz) not tabasco
    black pepper (i use a lot, maybe 4 tbls)
    cayenne pepper
    some honey, for a little sweetness
    onion powder
    and fresh garlic

and then add your wings and the let the whole mess maranade for an hour or more
then bake of grill and baste with the rest of the sauce.  and serve with LOTS
of ice cold BEER.....

enjoy
robbin

>    2 bottles of hot sauce (6oz) not tabasco

I usually think of tabasco as hot sauce.  What type of hot sauce are you
referring to?

--Sharon

    no tabasco and hot sauce are different, at least out west.  i am
    referring to louisiana hot sauce.
    
    r

Do you mean "Frank's Lousiana Hot Sauce?"  Tabasco is merely the brand name for
one particular manufacturer's Louisiana hot sauce.

--PSW

    i will look and see who makes it tonight when i go home.   but i
    have found that to 2 have different flavors.  and that tabasco is
    more "watery" for the lack of a better word.  i made my "death wings"
    once with tabasco and did not like the flavor, neither did anyone
    else.
    
    r

    I found another great recipe for chicken wings:
    
	East-West Barbequeue Sauce

	1/4 Cup Dijon Mustard
	1/4 teaspoon Chili Pepper flakes
	1/4 Cup Orang Juice
	2 Tablespoons Olive Oil
	
	1/4 Cup Hoisin Sauce
	1/4 Cup Chili Sauce

	Marinate chicken in first 4 ingedients for at least 20 minutes.

	Grill or broil for about 10 minutes per side, til almost cooked.  
    	Brush mixture of last 2 ingredients on top side of chicken.  Turn and 
    	cook for 3 minutes.
    
	Repeat for other side.
    

    re .0 I also miss the east coast variety of fried chinese chicken
          wings, since none of the restaurants in the Phoenix area do
          theirs that way. As for a marinade, you can try the following
          which should be close to what you're used to.
    
          Sherry and soy sauce in about a 2:1 ratio
          Ground ginger, white pepper to taste. Try a tsp of each for
          every 12 wings. Marinate the wings in the mixture for at least
          30 min. Deep fry in peanut oil in your wok, or whatever you
          use for deep frying. Remove when golden brown and serve with
          chinese mustard, duck sauce or fresh lemon wedges.
    
          This is pretty close to our favorite from Marlboro, at Royal
          Mandarin. Now if I could just get some decent Peking ravioli
          out here...
    
          Keith
    

    These aren't fired, but they're great !
    
	CHICKEN WINGS


		5LBS. CHICKEN WINGS
		
		1 CUP SOY SAUCE

		1/2 CUP DRY WHITE WINE

		1 CUP ORANGE JUICE

		3 T. GARLIC POWDER OR 4 CLOVES OF GARLIC CRUSHED
		(GARLIC CLOVES ARE BETTER)

		1/4 CUP BROWN SUGAR

		1/4 CUP WHITE SUGAR





	1.  Clean chicken wings;  separate wings at joints, discarding
	    tips.


	2.  Combine marinade ingredients (easiest to blend in a blender 
	    or food processor).  Pour over chicken wings and let stand
	    6 hrs, or overnight (the longer they marinate up to 24 hrs,
	    the better).

	3.  Drain wings from marinade and place on rack in shallow pan.
  	    Bake at 350' for 1 1/2 hrs. (or until they brown)

	NOTE: I also have cooked them on a gas barbecue
	      grill on low, takes about 1hr. besure to
	      turn them often, and lower the heat if they
	      start to flame.


    

    
    1 cup Soy Sauce
    2 T Garlic Powder
    1/2 cup Brown Sugar
    
    Mix together and marinate chicken wings overnight.  Then, Broil for
    about 15 or so minutes, turning once.  They're GREAT!!!

    Hooter's Chicken Wing Recipe
    
    Does anyone out there have ANYTHING that comes close to the recipe that
    Hooter's has for their chicken wings? I am dying for them!! And, they
    are not around here. In case people ar wondering, Hooters is a chain
    found around the southeast.
    
    thank

    I make these at home using equal parts:
    
    barbeque sauce
    worcestershire sauce
    
    add as much red hot sauce as you like
    
    enjoy!

    Franks Red Hot is Durkee's.

    My old roomate and I love the stuff and once I found it in huge
    bottles at B.J.'s so I had to buy some.  When my roommate came home
    I opened the cabinet to show her and she started bowing at it
    saying "Bow to the Red Hot God".... it was quite funny at the time!

    I put that stuff in soup, on salads (mixed with blue cheese dressing
    it isn't quite so overwhelming and reminds me of buffalo wings).
    I put it in spagetti sauce if I want to add a zing, in bloody mary's,
    cottage cheese, stewed tomatoes, milk (just kidding).  And yes,
    on chicken too!  

    I cheat making buffalo wings and just bake the wings, rather than
    frying.  Not quite so bad for you then so I can have them more
    often.

    Karen

    Does anyone know if Frank's Louisiana Red Hot Sauce is available in the
    UK? As an alternative, does anyone have a recipe for a Frank's
    Louisiana Red Hot Sauce equivalent? 
    
    Thanks,
    
    
    Lisa.
    	

    I've only seen Tabasco over here, Lisa. I'll keep on the lookout for
    you. Where are you in the UK? I'm in Reading. So the next time I'm
    in the deli getting Masa Harina for Gail, I'll see if they have
    any of Frank's Hot Sauce.
    
    Elizabeth

    
    Frank's is now owned by Durkee's.  The label has a large DURKEE's
    and a small Frank's in one corner.
    
    rjc

    I managed to get something hot - not sure if it's going to work though.
    *BUT*, I couldn't get any chicken wings!! I tried *THREE* supermarkets
    and two butchers - no joy :-(
    
    I bought chicken fillet and cut it into thick fingers. It's now in the
    marinade - I wonder what it will taste like!
    
    Lisa.
    

    EASIEST EVER CHICKEN WINGS
    
    2 packs wings (about 14 wings per pack)
    Cut off tips and throw them away.  You can leave the rest together.
    Place in baking dish and bake 30 minutes at 350 degrees.
    Meanwhile (back at the ranch) mix together in a sauce pan:
       1 small bottle Wishbone Russian Dressing
       1 eight ounce bottle orange marmalade
    
    Heat over medium heat and stir to blend thoroughly.
    
    Drain grease off chicken wings and turn each one over.
    
    Spoon sauce onto wings and return to oven for ten minutes.  Remove from
    oven and turn wings over again.  Spoon sauce onto wings and return to
    oven for 10 minutes more.
    
    Remove from oven and prepare yourself for an incredible treat.
    Be sure to wash your hands before you eat because you are going to want
    to lick your fingers. (my apologizes to Emilie Post).
    
    Shirley
    

Hi,

While visiting America recently (for the first time) we tried New Haven
Wings (in, you've guessed it, New Haven.) Does anyone have a recipe for
these? Apparently they are some kind of local speciality.

Cheers,

Graham.

    A few questions for you wing experts....
    
    Someone gave me a bunch of wings.  They are currently sitting in my
    freezer.  Can the wings be cooked in a crock pot?  Or is it much better
    if they are browned or fried first then thrown in the crock pot with
    the sauce etc..?  Or should I just forget the crock pot idea all
    together?
    
    Thanks,
    Christine

    My personal opinion, forget the crock pot, especially for chicken
    wings.
    

These are delicious and someone always asks for the recipe when I make them.

PARMESAN CHICKEN WINGS
----------------------

1 cup freshly grated Parmesan cheese (please do not use the canned stuff!)
1 heaping TBS finely chopped fresh parsley
1 TBS fresh or dried chopped oregano or marjoram
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup butter, melted (I use Land O'Lakes Light Butter)
2 lbs. chicken wings, tips removed

Preheat oven to 375 degrees.  Mix the cheese, parsley, oregano, salt, and
pepper together and place on a dry tray or baking sheet.  Dip each piece of
chicken into the butter, then roll in the cheese mixture, coating well.
Place on a greased baking sheet.  Bake for 45 minutes, turning when brown (I 
don't bother to turn them as some of the coating falls off in the process).

The wings freeze well.  Thaw in the refrigerator and heat in a 375-degree
oven.                       

Note:  Because of the lower fat content of the light butter, they do not get as 
crispy as with regular butter, but I solve this by either cooking them for a few
extra minutes or by sticking them under the broiler for a bit.

    When doing chicken wings I think they cook up better with the tips
    removed and cut apart at the joint.  Otherwise, you end up with one
    [out]side cooked "crispier" than the other, "inner" side.
    
    They're also a lot easier for people to eat as finger food at a party.
    
    Also, put all the wingtips in a saucepan with some water and simmer
    while you're cooking everything else.  Then drain off the liquid and
    freeze it for when you need chicken broth for Chinese recipes.
    

    Just discovered this note, and wanted to share our chicken wing
    strategy.
    Since wings have become a trendy food, buying them in the grocery
    store has become quite the expense. We enjoy them at home as well,
    but the price you pay for such little meat makes me shiver.
    
    We now buy any chicken we want to prepare whole (with the occasional
    exception of boneless chicken breast during sales - bulk buy and
    freeze).
    Since the two wings on the chicken do not add much extra meat to
    the amount a chicken yields, when we cut up the chicken for what
    ever dish we are preparing, we throw the wings, precut, in our
    designated "wing bucket" in the freezer. 
    
    After several chickens, the bucket is full, we thaw, and prepare
    our favourite wing recipe. 
    
    Monica

    Hi ,
    I have just discovered this notes file and have to admit that I have
    fallen in love with Buffalo Wings. I was in Buffalo last summer and on
    the second day there I had a feast of Chicken Wings, Celery and Blue
    Cheese and of course Lots of Beer (By the way I am Irish and the
    American beer is mild compared to the European Beer). 
    Since then I have been looking for a GOOD recipe for chicken wing sauce 
    and blue cheese. This CONFERENCE has come as a god-send. Until I return
    to Buffalo I will have to just make do with some of the recipes
    mentioned here.
    
    Thanks,
    
    Tony .... (From Dublin, Ireland) 
        

    In competition with .37 (which I intend to try soon) I offer
    
    -REALLY- EASIEST EVER CHICKEN WINGS
    
    A dozen or more wings. The more you cook the more you amortize the
    cost of:
    
    Soy sauce (I use Kikkoman "light")
    
    Cut off tips and discard or use per .42. Split wings at the joint.
    Deposit in Tupperware bowl or equivalent. Add enough soy sauce to 
    nearly cover. Cover bowl, marinade in refrigerator a couple hours. 
    If the spirit so moves you, occasionally stir the wings to
    redistribute the marinade exposure area. (Soy sauce is so fluid I'm not
    sure this is necessary.)
    
    When ready to cook, place on cookie sheet in 450�F oven. I use "solid"
    cookie sheets I've sprayed with Pam. Cook until wings start browning,
    somewhere in the greater neighborhood of 22 minutes. Timing will depend
    somewhat on what your oven thinks is 450� relative to mine. Serve. Eat.
    Discard uneaten bones :-)
    
    I tried this Saturday night and both my wife and I really enjoyed them.
    The leftovers are also great after a brief visit to the microwave.
    
      John

    The wings in previous reply are really good. My mother makes them every
    time she has a cookout. 
    
    The only thing different is that she adds garlic powder to the
    marinade. Actually she adds garlic to almost everything she makes.
    
    They're great at parties too because there easy. To keep them warm she
    puts them in a crockpot on low.
    
    Jim

These are simple and tasty Chinese Chicken Wings.  They end up a little sticky
like in the restaurants, too!

1 cup soy sauce
1 cup orange juice
crushed garlic (1-2 cloves or to your liking)

marinate wings and bake on foil lined pan.  

Lauren