Find Recipes Instantly! (Type the Recipe name or any Ingredient) Basic Easy Chicken Wings Makes 30 chicken wings Ingredients 3 pounds chicken wings 1 cup hot sauce 1/2 cup butter 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper Directions 1 If your wings are whole, trim the tips of the wings; save for soup or discard. 2 Separate the wings at the joint. Place wings on heated gas or charcoal grill. Leave undisturbed for 7 minutes. 3 While wings are cooking outside, make the sauce inside: Melt butter and add hot sauce, cayenne and black pepper. 4 Turn wings and cook until done, which could be anywhere from 5 to 10 minutes more. The drum part will take slightly longer to cook. Cut into a drum to test for doneness. 5 Place wings in a large pot with a secure lid. Pour sauce over the wings and cover. Shake wings with the sauce until thoroughly coated. Flavorful Chicken Bake Ingredients. 2-4 chicken breasts 1 c. mushroom soup 1/2 can water 1/2 can milk ADD: chopped carrots, celery, chopped onion.1/4-1/2 cup of each chopped veg. ADD: 1/2-1 Cup minute rice Mix all together. Put chicken breasts on top. Bake for 1 hour uncovered. Note: if you have more chicken, just add another soup and extra veggies. Honey Wings Ingredients: 3/4 cup honey 3/4 cup diced red sweet peppers 1/3 cup rice wine vinegar 1/3 cup pineapple juice 1/2 teaspoon garlic salt 1/2 teaspoon bottled hot pepper sauce 1 1/2 pounds fried chicken wingsOR1 1/2 pounds baked chicken wings(lower fat) I have also tried grilling the wings first Directions: Combine honey, peppers, vinegar, pineapple juice and seasoningsin small saucepan; mix well. Cook and stir until mixture begins tothicken. Pour over chicken wings in baking dish. Bake at 350 F.12 to 15 minutes or until wings are glazed with sauce. Per Serving: 337 Calories; 13g Fat; 16g Protein; 40g Carbohydrate;1g Dietary Fiber; 49mg Cholesterol; 230mg Sodium Cold Chicken Noodles with Spicey Sauce 3 chicken breasts (3 halves) 1 pound Japanese udon noodles 2 tsp. + 2 Tbsp. sesame oil 1/2 cup + 1 Tbsp. sesame paste (tahini) 6 Tbsp. brewed tea or water 2 - 3 Tbsp. hot oil (sesame chili oil) 6 Tbsp. light soy sauce 3 Tbsp. red wine vinegar 2 tsp. sugar 1/2 cup peanut, vegetable or corn oil 6 - 8 cloves of garlic, finely minced 1 - 2 cucumbers, peeled, de-seeded & cut into strips 2 - 3 celery stalks, cut into strips or cross-sections In a large saucepan, boil the chicken breasts in plenty of water for 10 - 15 minutes. Do not add salt. Do not overcook. Remove the chicken, but leave the water in the pan. When the chicken is cooled, shred it into uniform bite-sized pieces. Set aside. Bring the water in which the chicken was cooked to a boil again. Do not add salt. Add the noodles and cook, stirring occasionally, until they are tender. Drain in a colander and run under cold water until they are thoroughly chilled and the strands are separated. Drain well and place in a large bowl. Sprinkle noodles with 2 tsp. sesame oil and toss to coat. Set aside. To make the sauce, spoon the sesame paste into a mixing bowl. Add the tea or water gradually, stirring with a whisk or a fork. Stir in the remaining ingredients, including the 2 Tbsp. sesame oil, but not including the cucumber and celery. Mix together the chicken, noodles, cucumber, celery, and sauce. Serve cold. Crockpot Chicken Cacciatore 1 large onion, thinly sliced 3 lbs of chicken (cut up) 12 oz can of canned tomatoes 4 oz sliced mushrooms 1 tsp salt 1 to 2 cloves garlic, minced 1 to 2 tsp oregano 1 bay leaf 1/2 cup water Place onions in bottom of crockpot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. Serve over angel hair pasta Irish Chicken and Dumplings 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Directions 1 In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. 2 Add potatoes and carrots; cover and cook another 30 minutes. 3 Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. 4 Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Makes 4 -6 servings Chicken Bundles Here is a neat recipe.... 1 package crescent rolls 2 cups chicken, cooked and cubed 1 or 2 cups shredded cheese (the sharper the better) 1 cup chicken broth 1 can cream of chicken soup Separate rolls into its 8 triangles and flatten and stretch each one out In the middle of each flattened triangle place a heaping Tablespoon of the shredded chicken and shredded cheese (I didn't measure--just put in the amount I thought would fit! If there is any chicken/cheese left over, just top the whole dish with it) Fold in the two long points and then the short point over the filling (kind of like diapering with a triangular diaper!) and pinch together edges to seal Place in 8x8 pan (does not have to be greased)Mix together broth and soup and add any leftover chickenPour over bundlesSprinkle any leftover cheese on topBake at 350 for one hour.Note: They will puff up and the part that sticks out of the liquid will turn golden brown. Old Fashioned Chicken Pot Pie 3 T Butter Or Margarine 3 T Flour -- Unbleached 1/4 c Green Onion -- Chopped 1 Env. Vegetable Soup Mix -- * 2 c Milk 2 c Chicken -- Cooked And Cut Up 10 oz Broccoli Spears -- Frozen, ** 1/4 c Parmeasan Cheese -- Grated 1/8 t Pepper Pastry For Single Crust Pie 1 Egg Yolk -- Large 2 T -- Water * Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden. Chicken Smothered with Black Eyed Peas 1 Tablespoon Salt 1 1/2 Teaspoons Garlic Powder 1 Teaspoon Dry Mustard 1/2 Teaspoon Dried Thyme Leaves 1 1/2 Teaspoons Onion Powder 1 Teaspoon White Pepper 1 Teaspoon Sage -- 1 4 Pound Roasting Hen -- cut in 8 -10 pieces 1 C All-Purpose Flour 9 slice Bacon -- cut into pieces 2 1/2 C Onion -- finely chopped Vegetable Cooking Oil For Frying -- 9 slice Bacon -- cut into pieces 1 1/2 C Celery -- finely chopped 3 Bay Leaves 1 lb Dried Black-Eyed Peas 1 1/2 tsp Sage 1 tsp Dried Thyme 2 1/2 C Onion -- finely chopped 1 C Bell Pepper -- finely chopped 1 tbsp Tabasco Sauce 1 tbsp Garlic Powder 1 tsp Onion Powder 11 C Water Or Chicken Stock 3 C Rice -- cooked FOR THE SEASONING MIX: Mix all ingredients thoroughly in small bowl. set aside. FOR THE CHICKEN: Sprinkle about 1 tablespoon of the mix on the chicken pieces. Combine remaining mix with the flour. In a large skillet heat 1/2 inch oil over high heat. Dredge chicken pieces in seasoned flour, fry until golden brown, about 5 minutes per side. Drain on paper towels. FOR THE BACKEYES: In a large dutch oven cook bacon until it starts to get crisp, stir in onion, celery, bell pepper, bay leaves and 1 teaspoon of Tabasco sauce and cook until vegetables start to get tender. Add the peas, garlic powder, sage, onion powder and thyme, stirring well. Cook until all the oil and juice is absorbed. Add the stock or water, chicken pieces and 1 tablespoon of Tabasco sauce, bring to a boil then reduce heat and let simmer until chicken and peas are tender, about 2 hours. Adjust salt to taste at the end of cooking. Serve over hot cooked rice. Smoked Chicken and Pepperoni Gumbo Spice mixture: 1/4 ts White pepper 1/4 ts Red pepper 1/2 ts Black pepper 1/2 ts Thyme 1 ts Dry parsley flakes 1/2 ts Gumbo file powder-(optional) -Vegetables: 2 c Onion 2 c Green pepper 2 c Celery -meats: 2 Smoked chicken breasts. 12 Inches pepperoni. -broth: 6 c Chicken broth=7F Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine chop (or use food processor). Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into bite size pieces by hand. If you do not have smoked chicken, you may get away with using a small amount of liquid smoke. I would guess no more than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is) Preparation: Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture. At the same time, add more roux to thicken if desired. Serve in bowl over lots of rice. For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces.Makes 8 to 10 servings.