HOT WINGS

3 tbsp. onion powder
3 1/2 to 4 tbsp. Crazy black powder
5 tbsp. Cajun seasoning
4 tbsp. garlic powder
2 lbs. chicken wings
1 (12 oz.) bottle of Gallo White wine
1 (16 oz.) bottle of Red Hot sauce
1 (16 oz.) barbeque sauce (I use Kraft)
2 lg. (fresh) Jalapeno peppers (chopped)

1. Dust chicken in mixture of spices.
2. Mix 1/2 of each wine, hot sauce and BBQ sauce and Jalapeno peppers.
3. Combine chicken and sauce mixture, stir well. Put in a 9 x 12 baking pan. Cover and place in refrigerator overnight.
4. In morning, combine the rest of wine, hot sauce and BBQ sauce, spread over chicken and bake at 350 degrees for 1 1/2 to 2 hours.

SOUTHERN BARBEQUED CHICKEN

1 tbsp. lemon juice
3 tbsp. butter
2 tbsp. vinegar
3 tbsp. catsup
1 tbsp. Worcestershire
1 tbsp. chili powder
2 tbsp. water
1 garlic button
Dash of red pepper

Heat all together. Pour over chicken pieces placed in a baking dish. (May substitute 2-3 pounds of ribs for chicken.) Place pan in a paper bag. Fold end of bag over; secure with paper clips. Bake at 350 for 1 1/2 hours.

BARBEQUE CHICKEN WINGS

1 (8 oz.) bottle Russian dressing
1 (8 oz.) jar apricot preserves
1 env. Lipton onion soup

Wash and pat dry the chicken wings (with tips removed). Place in casserole or baking dish. Mix the dressing, preserves and onion soup and pour over chicken. Bake for 1 hour (or until done) in oven at 370 degrees. Do not cover while baking.

BARBEQUE CHICKEN FOR OVEN OR GRILL

6 lbs. chicken pieces
1/4 c. water
1/4 c. vinegar
3 tbsp. vegetable oil
1/2 c. chili sauce or ketchup
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tbsp. chopped onion
1/4 c. honey

Combine all ingredients except chicken in saucepan and simmer for 5 to 10 minutes.
For oven: Place chicken in baking dish, pour half the sauce over the chicken and bake, uncovered, for about 1 hour at 350 degrees. Baste with remaining sauce very 15 minutes during cooking.
For grill: Baste chicken with sauce and turn on grill every 10 minutes

WESTERN STYLE CHICKEN BARBEQUE

6 (approximately 2 1/2 lbs. each) cut up frying chickens
3/4 lb. butter6 c. onions, sliced
2/3 c. vinegar
2/3 c. Worcestershire sauce
1/2 tsp. red pepper
2 tsp. black pepper
4 tsp. chili powder
4 1/2 c. ketchup
4 1/2 c. water
3 c. green pepper, chopped


Wash chicken pieces and dry. Melt 3/4 of a stick of butter in each of four baking pans in a hot oven, 400 degrees. Remove pans from oven. Place chicken in pans, turning to coat with butter. Arrange skin side down in a single layer. Bake at 400 degrees for 30 minutes.
Combine onions and remaining ingredients in a large skillet or kettle and simmer 30 to 40 minutes. Turn chicken. Pour barbeque sauce over chicken. Bake another 25 to 30 minutes. Chicken may be served hot or cold.

Classic Curry Chicken (with Potatoes)

This curry chicken recipe is my family's favorite. It's a classic yellow curry made with chunks of chicken and potatoes, and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you can, look for a good Madras curry powder at your local Asian or Indian food store - a Madras blend works well with Thai flavors, and will give you far better results than your average supermarket curry powder






Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes



Ingredients:

1 lb chicken breast or thigh, chopped into small chunks (or chicken pieces)
2-3 potatoes, chopped into chunks (see photo)
1/4 cup fresh coriander for garnish
3 Tbsp. Madras curry powder*
1 tsp. paprika
1 bay leaf
1 cinnamon stick OR 1 tsp. cinnamon
1/2 to 1 tsp. cayenne pepper (adjust according to desired spiciness)
2 shallots OR 1/2 cup purple onion, diced
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1/2 cup chicken stock or broth
1 Tbsp. ketchup; OR 1 Tbsp. tomato paste + 1/2 tsp. sugar
1 can coconut milk
4 Tbsp. fish sauce
1 tsp. sugar
juice of 1/2 lemon
oil for stir-frying
Optional: 2 whole kaffir lime leaves (available at Asian food stores)

Preparation:

Preheat oven to 350 degrees.
Place a wok or large frying pan over medium-high heat. Add the curry powder, paprika, bay leaf, cinnamon, and cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
Add remaining stock plus the ketchup (or tomato paste + sugar), stirring well to combine.
Now add the coconut milk, fish sauce, sugar, and lime leaves (if using). The lemon juice will be added later.
Transfer to a large covered casserole dish and bake for 1 hour at 350 degrees.
Remove from oven. Add the lemon juice and give the curry a good stir.
Taste-test for saltiness and flavor, adding more fish sauce as needed until desired flavor is achieved (I usually add 1-2 more Tbsp., but I prefer mine a little salty). Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!
*As mentioned in the introduction, try to use a good Madras curry powder for this recipe. Madras spices work well with Thai flavors, and will give you far better results than your average supermarket curry powder.

Quick Crispy Chicken Goujons Recipe

Ingredients

4 boneless chicken breasts (cut into thin strips)
2 pks ready salted crisps
4 tsp french mustard
Ground black pepper

Method

To make these quick crispy chicken goujons simply preheat your oven to 200C / 400F / Gas 6. Spread the mustard over all chicken strips. In a bowl crush the crisps, add some ground black pepper, coat the chicken with the crisp and pepper mixture. Place the chicken on a baking tray and place in in the centre of your oven for 20-30 minutes (until the chicken is cooked and golden), turn chicken strips over after 15 minutes. Simple and quick, perfect for parties too.