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BAKED CHICKEN WINGS

Start with a layer of chicken or turkey wings in a larger roasting pan.
Top with 2 cans cream of chicken soup. Then sprinkle with 1 envelope
of Lipton onion soup mix.

Then repeat the same two more times. Add 1/2 cup of water and seal
with foil paper and bake at 350 degrees for 3 to 4 hours or until tender.


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.


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.

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