• In a large skillet, heat the Crisco over medium-high heat.
• Brown the chicken wings in the hot Crisco, working in batches if necessary.
• Remove the wings as they brown and set them aside.
• Drain excess drippings from the skillet.
• In the same skillet, add the vinegar, dark brown sugar, pineapple juice, catsup, soy sauce, mustard, and salt (if using).
• Bring the mixture to a boil, stirring occasionally.
• Reduce the heat and simmer the sauce gently for about 5 minutes.
• Add the browned chicken wings to the skillet, ensuring they are coated in the sauce.
• Cover the skillet and continue to simmer for 15 minutes.
• Uncover the skillet and turn the wings, then cook them for an additional 15 minutes, allowing the sauce to thicken and the wings to cook through.
• Serve hot with rice.

• In a mixing bowl, whisk together the soy sauce, honey, garlic powder, and chili powder to make the marinade.
• Place the chicken wings in a large resealable plastic bag or shallow dish, and pour the marinade over them.
• Ensure the wings are evenly coated.
• Marinate in the refrigerator overnight.
• Preheat the oven to 325°F (160°C).
• Grease a shallow baking pan.
• Transfer the marinated chicken wings to the prepared baking pan, pouring any remaining marinade over them.
• Bake in the preheated oven for 1 hour, turning the wings over halfway through cooking.
• Once cooked through and caramelized, remove the wings from the oven.
• Serve hot as an appetizer.

• Preheat the oven to 400°F (200°C).
• Line a baking sheet with foil.
• Cut the chicken breasts into bite-size pieces.
• In a shallow dish, mix together the bread crumbs, grated Parmesan cheese, salt, thyme, and basil.
• Dip each piece of chicken into the melted butter, ensuring it’s well coated.
• Then, coat the chicken pieces with the bread crumb mixture, pressing gently to adhere.
• Place the coated chicken pieces on the prepared baking sheet in a single layer.
• Bake in the preheated oven for about 10-12 minutes or until the chicken is cooked through and the coating is golden and crispy.
• Serve hot as a main course or appetizer.

• Preheat the oven to 350°F (175°C).
• Grease a baking sheet.
• Cut the chicken wings in half at the joint.
• In a bowl, combine the soy sauce, brown sugar, Dijon mustard, and garlic powder to make the marinade.
• Place the chicken wings in a large resealable plastic bag or shallow dish, and pour the marinade over them.
• Ensure the wings are evenly coated.
• Marinate in the refrigerator for at least 30 minutes.
• Once marinated, arrange the chicken wings on the greased baking sheet in a single layer.
• Bake in the preheated oven for about 1 hour, turning them once halfway through cooking, until the marinade has thickened and the wings are cooked through.
• Serve hot as an appetizer.

• Preheat the oven to 350°F (175°C).
• Grease a baking pan.
• In a bowl, mix together the melted butter, hot pepper sauce, and vinegar.
• Dip each chicken drumstick into the butter mixture, ensuring they are evenly coated, then place them in the greased baking pan.
• Sprinkle one package of dry ranch dressing mix over the chicken drumsticks.
• Bake in the preheated oven for 30 minutes or until the chicken is browned and cooked through.
• Once cooked, remove the chicken from the oven and sprinkle with paprika for added color and flavor.
• Serve hot with celery sticks and prepared Hidden Valley Ranch dressing as a dip.

Marinade:

• In a mixing bowl, combine lemon juice, soy sauce, vegetable oil, chili sauce, chopped garlic, black pepper, celery seed, and dry mustard.
• Stir well to combine.

Preparation Chicken:

• Cut the chicken wings at the joint and remove the wing tips.
• Place the chicken wings in a baking dish.
• Pour the prepared marinade over the chicken wings, ensuring they are evenly coated.
• Cover the dish and refrigerate for at least 4 hours or overnight.
• After marinating, drain the chicken wings and place them on a broiler tray.
• Preheat the broiler and position the tray about 7 inches from the heating element.
• Broil the chicken wings for about 10 minutes on each side, brushing occasionally with the reserved marinade, until they are cooked through and crispy.
• Serve hot as an appetizer.

• In a shallow bowl, whisk together the egg, soy sauce, garlic powder, and ginger powder.
• Set aside.
• On a sheet of wax paper, mix together the crushed corn flakes and diced onion.
• Dip each chicken wing into the soy sauce mixture, coating it evenly, then roll it in the corn flake and onion mixture, pressing gently to adhere.
• Place the coated wings in a single layer in a 13″x9″ glass baking dish.
• Cover the dish and cook the wings on high (9) in the microwave for 20 minutes, or until fully cooked, removing the covering halfway through cooking.
• Serve hot as an appetizer.