Oriental Chicken Tenders
1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.) Blend soy sauce sugar oil ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender while basting occasionally with marinade.
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Oriental Chicken Wings
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce honey vinegar garlic ginger oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds scallion and coriander. 12 pieces.

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Apricot Chicken Wings
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix preserves and Russian dressing. Pour mixture over chicken wings coating each piece and serve.

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Chicken Wings
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce mustard brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

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Hot-n-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.

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Chicken Bits
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

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Spicy Chicken Wings
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350 degree oven for 1 hour. Serve warm.

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Chicken Fry Iced Tea
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

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Crispy Oriental Chicken Wings (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.

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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.

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