RANCHER’S SUNDAY CHICKEN

3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad dressing, prepared
4 c. cracker or bread crumbs
Salt
Pepper
Paprika
Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the
dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake,
uncovered, at 375 degrees for 1 1/4 hours. Serves 6.

POTATO CHIP CHICKEN

6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all
ingredients except chicken and potato chips. Dip chicken in butter then roll in potato
chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie
Elliott

OVEN FRIED CHICKEN

3 lbs. chicken parts, skinned
6 tbsp. flour
1 tsp. salt
1 1/2 oz. breadcrumbs
1 oz. parmesan cheese
1 egg, beaten
2 tbsp. water
In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl,
mix crumbs and cheese.
Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan
sprayed with Pam. Bake 1 hour at 375 degrees.

CHUNKY CHICKEN CASSEROLE

4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated
Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans,
chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45
minutes to 1 hour until mixture bubbles.

CHICKEN WELLINGTON

4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto
chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each
piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in
baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30
minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with
currant sauce (below). Serves 4.
--CURRANT SAUCE--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.

CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring
constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover.
Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook
20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.

CHICKEN ENCHILADAS

6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up.
Place in greased Pyrex baking dish seam side down. Combine soup, water and sour
cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40
minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.

CHICKEN AND BROCCOLI WITH RICE

1 1/2 c. water
1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes.
Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk,
mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and
simmer 2 minutes. Pour over rice. Serves 4.

SCALLOPED CHICKEN

1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs,
salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole.
In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole.
Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

CHICKEN KABOBS

3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.

ORIENTAL CHICKEN

1 chicken breast, quarter, cut into slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low, sodium soy sauce
Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.
Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked
through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING

1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. margarine
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked, cubed, chicken or turkey
2 tbsp. diced pimiento
Dash red pepper
Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken
and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

ROAST CHICKEN WITH ALMONDS

10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 c. dry white wine, or water or other liquid
Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix
soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top
and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours
uncovered. Serves 8 to 10.

BAKED CHICKEN

HONEY BAKED CHICKEN
3 or 4 lbs. chicken, cut up
1/2 c. margarine, melted
1/2 c. honey
1 tsp. salt
1/4 c. prep. mustard
1 tsp. curry
Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

BAKED CHICKEN

1/2 c. ketchup
1/2 c. mayonnaise
3 tbsp. minced onion
Bread crumbs or crushed corn flakes
2 to 2 1/2 cut up chicken
Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on
greased pan or roll lined pan.
Bake at 375 degrees for 40 to 45 minutes.

BAKED CHICKEN BREASTS

8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. Pepperidge herb stuffing mix
1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.
Sarah Frederick

ITALIAN CHICKEN

2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil,
then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover
and simmer about 1 hour.

CHICKEN CACCIATORE

1 pkg. chicken
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.

SWEET & SOUR CHICKEN

1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.

HONEY SPICED CAJUN CHICKEN

Paul Prudhomynes seafood magic
10 oz. pounded chicken breast
Cooked linguini
3 sliced mushrooms
1 diced tomato
2 tbsp. mustard
4 tbsp. honey
3 oz. cream
Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both
sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced
tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5
minutes at medium heat. toss in linguini. Serves 2.

CHICKEN WITH RICE

3 to 3 1/2 lbs. chicken, cut into serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. water
1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt.
Place chicken pieces into skillet and brown on both sides. Season with salt and pepper.
Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup,
water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto
rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes
or until chicken is done. Makes 4 to 6 servings.

CHICKEN POT PIE

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery
until done, 1 1/2 to 2 hours.
Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately
overnight. Next day, remove fat from broth as well as carrots and celery. Add onion
soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove
onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at
400 degrees for 30 minutes.

CHICKEN CASSEROLE

6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove
skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan
(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom
of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on
top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with
sharp cheese sliced all over the top. Bake until done.

Chicken Salad Recipes

LIGHT CHICKEN SALAD

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.

CHICKEN AND ALMOND SALAD

1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour
over other ingredients.

CHICKEN SALAD

1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.

CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat
first. Remove meat from bones and cut into cubes. Mix together oil, orange juice,
vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well,
add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in
boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add
mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.

CHINESE CHICKEN SALAD DRESSING

2 tsp. sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. oil
2 tbsp. shoyu
Combine all ingredients and mix well. Drizzle over salad just before serving. This is
also a good marinade to pour over skinned chicken the night before grilling it.
For the salad, prepare a green salad, with shredded cooked chicken.
Sprinkle top with dry chow mein noodles.

MARINADE FOR CHICKEN

1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once,
or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend
to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.
Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

Chicken Wing Recipes

HOT-N-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.

HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve.


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.


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.

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.

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.

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.

MARINATED CHICKEN WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350
degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
COMMENT: May be frozen in marinade. Bake after defrosting.

SWEET AND SOUR CHICKEN WINGS

2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown.
Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and
salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15
minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4
servings.

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.

CHICKEN WINGS IN SOY SAUCE

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.

BUFFALO-STYLE CHICKEN WINGS

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing
pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway
through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes
and then dipped into the hot sauce until coated completely. Serve with celery and blue
cheese dip.