Recipe - Baked Chicken Wings

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Spread frozen wings on shallow pan in one layer. Bake at 450 degrees for 30
minutes (or 45 minutes) for large quantities.

Then place in one of sauces, tossing to coat thoroughly:

1. ButterDurkee hot sauce mix, which has been posted a couple of times
(the Anchor Bar's "original way").

2. 2 parts Durkee's redhot sauce, 1 part lemon juice and salad oil (each),
and, for one quart Durkee's and 1 pint each lemon juice and salad oil, 4
tsp. dried basil, 2 tsp. powdered onion, and 1 tsp. powdered garlic. Dip
cooked wings immediately into sauce.

3. Sweetsour Apricot Sauce: Blend One half cup Apricot Preserves, One fourth cup
Russian dressing, 1 Tbsp. water, and 1 One half tsp. dried onion soup mix. (3/4
cup) Toss cooked wings immediately.

General tips: Allow Three fourths cup sauce for 24 wing portions. Use a 9x13x2 pan
for 24 wings.

Recipe By : "Joanne L. Schweikj" SCHWEIKJ@FREDONIA.BITNET

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip