Please share yours!

I don't make these often because they're deep-fried (which I love) but I don't like having the leftover oil:
SESAME CHICKEN WINGS
12 wings
1 TBL light soy sauce
1 TBL Chinese rice wine or dry sherry (I use sherry)
1/2 tsp grated ginger
2 beaten egg whites
2 TBL ground almonds
2 TBL flour
2 TBL sesame seeds
Peanut oil for deep frying
SAUCE:
2 TBL soy sauce
2 TBL vinegar
1/2 tsp sesame oil (the dark, Asian kind)
1 tsp freshly grated ginger
2 TBL sugar

Cut each wing into 3 pieces & discard the tip or freeze for stock. Combine light soy sauce, wine & ginger for a marinade.
Soak the wing pieces in the marinade for at least 15 minutes but an hour is better.
Blend the almonds, flour & sesame seeds for coating the wings & heat the oil. Remove wings from marinade & dip in the egg whites.
Dredge the wings in the coating mixture. Deep fry at 360° until each piece is golden brown, about 5 minutes. Serve hot with the dipping sauce.~~ (Combine the sauce ingredients.) From Of Tide & Thyme

Stacey's Buffalo Wings
3 lbs. Chicken Wings
2 packages dry Italian dressing mix
1/2 cup margarine
1/2 cup Frank's Lous. Hot Sauce
2 T. lemon juice
1/2 t basil
1 T. honey

Cut wing at joints and discard tips. Deep fry unbreaded wings for 10 -12 minutes. Melt margarine and stir in remaining ingredients. Coat cooked wings with sauce, put in a baking dish, and pour any remaining sauce over wings. Then bake 15-20 minutes (depending on how crunchy you like them) at 350^.

1/2 cup of hot sauce ought to wake you up!

My hot wings, family favorite!

3lbs of wings cut, dicard tips
season with seasoning salt, pepper
deep fry in veggie oil until extra crispy

Heat 1/4 to 1/2 cup hot sauce,depending on how hot you like it.
1 stick of butter,
3 tablespoons of chopped garlic, (I use the bottled kind, just find it easier)
1 tablespoon of white vinegar.

Toss wings in hot sauce mixture after cooking. Serve with bottled ranch dressing and sweet iced tea.

Delicious!!
Jessie

Sburkhart, here is another "Wing" thread you might want to look at.