1/2 cup chili sauce

1/4 cup orange marmalade

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon seasoned salt

3 cloves garlic, minced

2 green onions, finely chopped

3 tablespoons finely chopped fresh cilantro (optional)

2 large chipotle peppers in adobo sauce, finely chopped (optional)

2 1/2 pounds chicken wing drummettes or 3 1/4 pounds chicken wings***

***If you are using chicken wings, speapare each wing at the joints and discard the wing tips.

1. In a small bowl, combine the chili sauce, marmalade, vinegar, Worcestershire sauce, salt, garlic, green onions, cilantro (if desired) and chipotle peppers (if desired).

2. Place the chicken in a large resealable plastic bag or a large non-reactive bowl with a lid.

3. Add the chili sauce mixture to the wings; toss to coat.

4. Seal the bag or cover the bowl and refrigerate the wings for up to 8 hours to marinate.

5. Preheat the oven to 375˚F.

6. Spread the wings in a single layer in a 15- x 10-inch baking pan.

7. Bake for 55 to 60 minutes or until the wings are tender, browned, and cooked through.

1 cup ranch salad dressing

1 cup (4.5 oz.) chopped green chilis

½ cup all-purpose flour

1 package (1.25 oz.) taco seasoning mix

2 teaspoons canola oil

24 chicken drummettes (about 2 lbs.)

Parsley flakes

1. Heat oven to 350˚F.

2. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.

3. In a blender, place the dressing and the chiles.

4. Cover; blend on medium speed until smooth.

5. Spoon into small serving bowl and refrigerate while making drummettes.

6. In a shallow dish, mix the flour and the taco seasoning mix.

7. Stir in the oil with a fork.

8. Coat the drummettes with the flour mixture.

9. Coat a second time to use up the flour mixture.

10. Place on a cookie sheet; bake for 15 minutes.

11. Turn the drummettes; bake 14 to 17 minutes longer or until the juice of the chicken is clear when the thickest part of the chicken is cut to the bone.

12. Sprinkle the parsley flakes on the dressing mixture; serve as dip with the warm drumsticks.

1 cup all-purpose flour

2 teaspoons salt

2 teaspoons paprika

¼ teaspoon pepper 2

4 chicken wings

Sauce

1/4 cup honey

1/4 frozen orange concentrate, thawed

1/2 teaspoon ground ginger

Snipped fresh parsley, optional

1. In a bowl, combine the flour, salt, paprika, and pepper.

2. Coat the chicken wings in the flour mixture; shake off excess.

3. Place the wings on a large, greased baking sheet.

4. Bake at 350°F for 30 minutes.

5. Remove from the oven and drain.

6. Combine the honey, orange juice concentrate, and ginger; brush generously over the wings.

7. Reduce heat to 325°F, and then bake for 30-40 minutes or until the chicken tests done.

8. Baste occasionally with more sauce.

9. Sprinkle with parsley before serving, if desired.