* Crossposted from: [MME] Gourmet
MM: Buffalo Chicken Wings 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Buffalo Chicken Wings 
 Categories: Appetizers, Chicken 
      Yield: 4 Servings 
  
     30    Chicken drumettes; OR... 
     20    -Chicken wings 
           -- (tips discarded) 
      3 tb Kikkoman Lite Soy Sauce 
      2 tb Tabasco pepper sauce 
 
----------------------LIGHT ONION DIP---------------------- 
    3/4 c  Light sour cream 
      2 tb Minced green onions 
      1 ts Kikkoman Lite Soy Sauce 
  
  Rinse chicken and pat dry; place in large plastic bag 
  with mixture of lite soy sauce and pepper sauce. 
  Press air out of bag; close top securely. Refrigerate 
  15 minutes, turning bag over occasionally. Reserving 
  marinade, place chicken, side by side, on large rack 
  on foil-lined baking sheet. Bake in 425 F. oven 25 
  minutes.  Turn chicken over, baste with reserved 
  marinade and bake 25 minutes longer.  Serve with Light 
  Onion Dip. 
   
  LIGHT ONION DIP: Blend 3/4 cup light sour cream, 2 
  Tbsp. minced green onions and 1 teaspoon Kikkoman Lite 
  Soy Sauce. 
   
  Makes 4 to 6 appetizer servings. 
   
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MM: Mr. Lee's Chicken Wings - Kepak Ayam Rekaan Inche Lee 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Mr. Lee's Chicken Wings - Kepak Ayam Rekaan I 
 Categories: Appetizers, Chicken, Chinese 
      Yield: 8 Servings 
  
      2 ts Minced Gingerroot 
      2 ts Water 
    1/4 c  Soy Sauce 
      3 tb Sugar 
      1 tb Honey 
      4 ts Lime Juice 
      1 tb Chinese Rice Wine or Sherry 
      1 tb Chinese Thick Sauce 
  2 1/2 ts Salt 
      1 ts Ground Cinnamon 
      1 ts Black Pepper 
     16    Chicken Wings (about 1 lb.) 
  
  Directions: A unique blend of seasonings make these 
  stand out from other chicken wings. Chinese thick 
  sauce is added to the marinade to deepen the color; it 
  may be omitted if hard to find. Arrange on lettuce 
  leaves, if serving cold. Combine gingerroot and water 
  in a small cup. Squeeze gingerroot until water is 
  cloudy. Strain gingerroot juice into a small bowl, 
  discarding gingerroot. Add remaining ingredients 
  excepting chicken wings; mix well. Cut off chicken 
  wing tips, if desired; Place wings in a shallow baking 
  dish. Add marinade; mix well. Cover and marinade in 
  refrigerator at least 2 hours or overnight, turning 
  wings occasionally. Preheat oven to 350F (175C). Line 
  a 15 x 10 inch baking pan with foil. Spray foil with a 
  non-stick coating. Drain wings, reserving 1/4 cup 
  marinade. Place on prepared pan. Drizzle with reserved 
  marinade. Bake 45 minutes.  Place on a heated platter; 
  serve at once, or bake in advance and serve cold. 
  
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... Sincerely yours Gigi
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