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Baked Chicken Wings Recipe

by Global Cookbook

Ingredients

E *****

Directions

1. Spread frzn wings on shallow pan in one layer. Bake at 450 degrees for 30 min (or possibly 45 min) for large quantities.
2. Then place in one of sauces, tossing to coat thoroughly:
3. Butter-Durkee warm sauce mix, that has been posted a couple of times
4. (the Anchor Bar's "original way").
5. 2 parts Durkee's redhot sauce, 1 part lemon juice and salad oil (each), and, for one qt Durkee's and 1 pint each lemon juice and salad oil, 4 teaspoon dry basil, 2 teaspoon powdered onion, and 1 teaspoon powdered garlic. Dip cooked wings immediately into sauce.
6. Sweet-sour Apricot Sauce: Blend 1/2 c. Apricot Preserves, 1/4 c. Russian dressing, 1 Tbsp. water, and 1 1/2 teaspoon dry onion soup mix. (3/4 c.) Toss cooked wings immediately.
7. General tips: Allow 3/4 c. sauce for 24 wing portions. Use a 9x13x2 pan for 24 wings.

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