• Wash the chicken wings and cut away each tip section.
• Hold each end of a remaining, jointed wing, and disjoint by bending the elbow; don’t separate.
• Holding fingers tightly around the smaller bone, press upward, pushing meat from the smaller section right into the larger section, giving the wing a drumstick appearance.
• Repeat the process with all wings.
• In a bowl, combine grated ginger root, granulated garlic, sesame oil, salt, Tabasco, brandy, and egg.
• Mix well.
• Marinate wings in the mixture for approximately 2-4 hours at room temperature.
• Fold marinated wings into the shrimp batter.
• Deep fry at 360°F until golden brown.

For the Shrimp Batter:

• Combine all batter ingredients.
• Thin with water until the consistency is that of pancake batter.
• For a fluffier batter, add 1 teaspoon of oil and 4 ounces of beer.

• Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.
• In a shallow dish, combine flour, paprika, salt, and pepper.
• In another shallow dish, beat eggs.
• In a third shallow dish, combine Parmesan cheese, bread crumbs, basil, and oregano.
• Dip wings into the flour mixture, then into the eggs, and finally into the cheese mixture, pressing firmly.
• (Wings can be prepared to this point, placed on a rack, covered, and refrigerated for up to 4 hours.
• )
• Arrange wings on greased rimmed baking sheets.
• Bake in a 375°F oven for 35-40 minutes, turning once, or until golden brown and crisp.

• Deep fry the chicken wings until they are overdone.
• Place the wings in a pan and cover them with your favorite hot sauce.
• Tightly cover the pan with foil and bake in the oven at 300°F for 1 hour.
• Allow the wings to cool completely in the refrigerator.
• Roll the wings in cornstarch, dip them in hot sauce again, and roll them in cornstarch.
• Let the wings sit on a plate for a few minutes until the cornstarch coating turns “soggy.
• “

• In a bowl, whisk together egg, soy sauce, garlic powder, and ginger powder.
• Set aside.
• On wax paper, combine crushed corn flakes and diced onion.
• Dip each chicken wing into the soy sauce mixture, ensuring it’s well-coated, then roll it in the corn flakes and onion mixture.
• Place the coated wings in a glass baking dish.
• Cover and microwave on high (9) for 20 minutes, or until the wings are thoroughly cooked.
• Remove the covering halfway through the cooking time.
• Use a 13″x9″ baking dish for optimal results.

• Cut the tips off the chicken wings; reserve for stock.
• In a small bowl, stir together garlic, dry mustard, paprika, dried thyme, sugar, cayenne pepper, salt, and black pepper.
• Blend in lemon juice to make a paste.
• Using a pastry brush, brush the paste over the wings.
• Arrange the wings, meaty side down, on lightly greased foil-lined baking sheets.
• Let them stand for 30 minutes at room temperature.
• Bake in a preheated 475°F oven for 15 minutes; then, turn the wings over and bake for an additional 15 to 20 minutes or until brown, crisp, and no longer pink inside.

Peach Mustard Sauce:

• In a saucepan, melt the peach jam over low heat.
• Stir in Dijon mustard, diced pimiento, and cider vinegar.
• Serve the Peach Mustard Sauce separately for dipping.
• Makes 4 main-course or 8 appetizer servings

• In a saucepan, combine butter, hot sauce, and cayenne pepper.
• Heat the sauce as needed for 10 minutes at 350 degrees Fahrenheit.
• Dip chicken wings into the hot sauce mixture, ensuring they are well coated.
• You can double the sauce recipe if desired.
• Use as much as needed to coat the wings.
• Optionally, strain the leftover sauce, reheat it, and store it in a jar.
• It will keep indefinitely.
• Shake the jar, pour the sauce as needed into a pan, and reheat to dip chicken wings.
• The chef who provided the recipe makes it a gallon at a time.
• You can use either the cayenne or a mix of cayenne and ground red pepper depending on your heat preference.

• Heat oil in a Dutch oven over medium heat for 5 minutes.
• Meanwhile, cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces.
• Sprinkle beef with 2 teaspoons of Spicy Seasoning Mix.
• Stir-fry beef and chopped onion for 2 to 3 minutes.
• Season with salt if desired.
• Add canned tomatoes (breaking them up with the back of a spoon), frozen corn, and the remaining 2 1/2 teaspoons of Spicy Seasoning Mix.
• Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 18 to 20 minutes.

• In a pot, brown the ground chuck or lean ground beef in a little butter over medium heat.
• Cook until the meat is browned, about 10 minutes.
• Add chopped onions and continue to cook until the onions are softened.
• Stir in kidney beans, undiluted tomato soup, salt, and chili powder.
• Let the mixture simmer for 30 minutes.
• Adjust the seasoning with hot pepper sauce to taste.

Optional Enhancements:

Vegetables:

• Add diced bell peppers, corn, or diced tomatoes for added texture and flavor.

Toppings:

• Garnish with shredded cheese, sour cream, or chopped green onions before servi

• In a 2 1/2-quart saucepan, cook the extra-lean ground beef over medium heat until well done (about 6-8 minutes), stirring frequently to crumble the meat.
• Pour off the fat.
• With a slotted spoon, transfer the meat to paper towels to absorb extra fat.
• Wipe the remaining fat residue from the saucepan.
• In the same pot, sauté the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes.
• Add oregano, cumin, chili powder, cocoa powder, sugar, crushed hot pepper, and Tabasco sauce.
• Continue cooking for an additional 3 minutes.
• Add the kidney beans, cooked meat, and the remaining crushed tomatoes.
• Cook together for 25 minutes over low heat.

• In a skillet, sauté cubed top round beef until browned.
• Transfer to a chili pot.
• Add grated onion, minced garlic, water, and chicken broth to the pot.
• Simmer, covered, for 1 hour and 30 minutes.
• Add Hunt’s tomato paste, Gebhardt chili powder, ground cumin, and Tabasco pepper sauce.
• Stir and let it cook on low for about another hour.
• Add hot water as needed.
• After three hours from when you started, serve the chili with another dash of Tabasco pepper sauce to taste.