Easy peasy

Shopping list:
1 12 oz jar Franks Red Hot Buffalo Wing Sauce
1 tub margarine
10 pounds chicken wings and/or drummettes
Big bottle of vegetable oil

Sauce:
Whole milk
Mayonnaise
Hidden Valley Ranch dry seasoning packet
Blue cheese

Prep:
Deep fry wings in small batches at 375 for 10 minutes. (For a lower cal version, plop them in the oven at 500 for 20 minutes, also better for large batches. I start mine in the oven then give them a quick fry)

While the chicken is frying, dump the whole bottle of sauce in a large bowl. If it's the ready to serve kind - after the first batch of chicken is out dunk it in the sauce. Try it. If it's too spicy, add melted margarine in 1/4 cup increments. Once you've got the spice just right for your tastes, dunk all the wings in the sauce and serve immediately.

Now, onto the sauce. The best dipping sauce on the face of the planet! The day (or two days) before your party, make the ranch dressing according to the package. (Dependent on how much chicken you are cooking, you may need to double or triple the recipe.) Add about 1-2 teaspoons of blue cheese per batch. To ensure stability and a good blend, hit it with a stickblender or plop the mix in a normal blender for about 20 seconds. Store in the fridge until needed!

We've tried several different kinds of wing recipes - from teriyaki to honey to BBQ, etc. The one that seems to go over the biggest, though, is the original recipe from the Anchor Bar in Buffalo (as in Buffalo Wings, oh yes). I'm really looking forward to making our first batch of the football season this weekend. Hope this helps and I'm betting anything if you use this recipe it'll go over BIG. You can also vary the amount of Tabasco you use, depending on your personal taste. We pour it on but not everyone likes wings quite so spicy. I often make a super spicy batch and then a milder one to try and keep everybody happy.

You can find the recipe here:

http://americanfood.about.com/od/appetizersandsoups/r/bufchicwing.htm

http://www.nibbledish.com/people/jessica880526/recipes/chicken-wings-cooked-with-coca-cola

I had these once at a party and they were excellent. You would never think to cook wings with Coke.

This is an asian style recipe perfect for party appetizer or entree. tastes good with a tangy flavour.

Asian Chicken Wings
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http://www.chickenwingrecipes.net/images/ChickenWings.jpg

Ingredients -
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2 pounds Chicken Wings (about 12), split, tips removed
1/4 cup Asian Style Ginger Salad Dressing
1/4 cup Orange Marmalade
1 teaspoon Garlic Powder

Preparation:
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1. Preheat oven to 400 F.

2. Place wings in casserole dish.

3. Bake 20 minutes.

4. Combine dressing, marmalade, and garlic powder.

5. Brush or dip wings in orange sauce until coated well.

6. Bake additional 20 minutes or until chicken is cooked through.

For the ginger dressing:
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Ginger Salad Dressing
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In a 1 pint glass jar or larger, combine the 3 cloves minced garlic, 2 tablespoons minced fresh ginger, 3/4 cup olive oil, 1/3 cup rice vinegar, soy sauce, 3 tablespoons honey, and 1/4 cup water. Cover the jar, and shake well. Remove lid, and heat jar in the microwave for 1 minute to dissolve honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Chicken Wing Prep
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Keep chicken separate from other ingredients. Rinse chicken well before placing in casserole dish. Wash hands in hot, soapy water after handling chicken.

Chicken Wing Dip Recipe

2 bricks cream cheese
1 package shredded chedder cheese
shredded chicken
1 bottle blue cheese
1 bottle franks red hot buffalo wing sauce

Directions
add all ingredients to crock pot and cook on low for about one hour
serve with tortilla chips

Deep fried chicken wings

It's the crispy coating of sesame seeds and herbs that makes these fried chicken wings utterly irresistible.

Ingredients

12 chicken wings.
100g/4oz dried breadcrumbs.
2 tablespoons sesame seeds.
1 tablespoon chopped fresh mint.
1 teaspoon paprika.

Seasoning.

1 beaten egg.
Vegetable oil for frying

In a large bowl mix the breadcrumbs with the sesame seeds, mint, paprika and seasoning until thoroughly combined.

Coat the chicken wings in the beaten egg, then dip them in the breadcrumb mix, until thoroughly covered. Set aside and chill for 30 minutes.

Heat the oil in a deep pan or fryer. Cook the chicken pieces until golden and crisp. Remove carefully from the oil, draining on kitchen paper before serving.