Anna C : Here is a recipe that you can use for Spare Ribs or Chicken Wings. You don't have to boil the wings. Just use the Sauce and cook like you do your's. LouÂs , Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree SAUCE: Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!

Eileen, these 2 recipes should fit the bill. Years ago, I made them for a super bowl party. I had to satisfy the ones that loved the hot stuff, 5-12 year old kids, the women that didn't like hot seasoned anything, the grandmas that would rather die than eat anything seasoned too spicy and the love of all, the grandma that I swear would drink a bottle of hot sauce if you let her. They reheat well in both the oven and the microwave and have become, not only a family favorite, but everyone left the super bowl party wanting the recipes for both types of wings and have been on the super bowl party list for more than 20 years now. Both are simple to double, triple or what ever you need. KRAFT CHICKEN WINGS FOR SUPER BOWL PARTY. INGREDIENTS 1 1/2 dozen chicken wings, tips removed and cut into 2 pieces 1/4 cup low sodium soy sauce 1 8 oz bottle catalina salad dressing 1 teaspoon minced fresh ginger (dried ginger doesn't work well for this) Mix soy suace, ginger and salad dressing. place wings in 1 gallon ziplock type plastic bag. Pour marinade in bag and seal closed, removing as much air as possible. spread flat and spread marinade around. Turn bag over every couple of hours. Marinade several hours to overnight. 24 hours can be even better. Keep in frig while marinating. Place wings on broiler pan and broil 15-20 minutes, turning half way through and baste wings with marinade after turning. Serve with horseradish sauce for the ones that love the hot stuff, and blue cheese dressing for those that don't. add cut up veggies to go with the blue cheese dressing, like carrots, celery, etc. Be sure to have plenty of wipes to use for hands. SILVER SPOON WINGS. from Boston Globe about 25 years ago. taste much like the wings in a chinese restaurant. INGREDIENTS: 1/2 cup sugar 1/2 cup water 1/2 cup low sodium soy sauce 1/4 cup pineapple juice 2 tablespoons vegetable oil 1 teaspoon grated fresh ginger (dried doesn't taste right) 1/2 teaspoon garlic powder 2-3 pounds chicken wings, tips removed and cut at joint Combine sugar, water, soy sauce, pineapple juice, oil, ginter and garlic powder. stir until sugar is dissolved. Place chicken wings in 1 gallon size ziploc type bag. pour marinade over wings, seal to close removing as much air as possible. flatten wings in bag and spread marinade. Marinate at least one full day, 2 days is better. don't forget to turn bag in frig many times during marinating. To bake, pre-heat oven to 350 degrees line cookie sheets with an edge that goes up the side, with aluminum foil. Spray with cooking spray. Place wings on aluminum foil. Bake 40 minute or until tender, basting twice with marinade. These taste great served cold as well as hot. Hope these help you out. Fran

Oh, gosh, if I put things in capital letters I do it for emphasis. I would never be so boorish as to yell at someone on a forum. So if I have offended anyone I apologize. My mother was a squabbler and it was really embarrassing for me as a teenager because she would take anybody on and run her mouth till she figured she'd "won". But my best friend had a mother who always said, "If you can't say anything nice don't say anything at all". I really respected that woman for her restraint and her good manners. So you won't find me being obnoxious on a forum, on purpose, anyway. I appreciate everyone's input. Even if you don't all have the same opinions, it still gives me lots to think about. And, knowing that some things sound more harsh when they are written than the writer may have meant, I try to take everything other people say at face value. I love these forums and feel like I have learned so much from them. Cearbhaill, I'm going to offer Pearl a raw chicken wing tip today and see what she does. Stbonner, I will watch out for gluten on the ingredients list from now on. And also "meat by-products" or "meat and bone meal". Thanks for that information. Those who use blood-soaked sawdust from the floor, what would they call that? Does that fall in the "meat by-products" category? Minnie, I think that's a good idea you have there. I think it would be good to e-mail all these pet food producers who have the above items on their lists of ingredients and tell them we know what that is and we will not be buying their products as long as those ingredients are on the list. If they are just asked "if" they include euthanized pets and roadkill in their food, they'll just find someone who works there that doesn't know about "anything" that they put in the food, who can then truthfully tell you "I know of no such ingredients in our brand". Here's the ingredients list on the Chicken Soup brand of cat food: chicken, chicken meal, cracked pearled barley, chicken fat preserved with mixed tocopherols, ocean fish meal, white rice, potatoes, oatmeal, millet, natural chicken flavor, salmon, turkey, duck, flaxseed, sodium bisulfate, egg product, methionine, potassium chloride, choline chloride, dried chicory root, taurine, kelp, carrots, peas, apples, tomatoes, blueberries, spinach, dried skim milk, cranberry powder, rosemary extract, parsley flakes, yucca schidigera extract, L-carnitine, Enterococcus facium, Lactobacillus casei, Lactobacillus acidophilus, Saccharomyces cerevisiae fermentation solubles, dried Aspergillus oryzae fermentation extract, zinc proteinate, vitamin E supplement, niacin, manganese proteinate, copper proteinate, zinc sulfate, manganese sulfate, copper sulfate, thiamine mononitrate, vitamin A supplement, biotin, potassium iodide, calcium pantothenate, riboflavin, pyridoxine hydrochloride (vitamin B6), vitamin B12 supplement, manganese oxide, sodium selenite, vitamin D supplement, folic acid. I had never heard of Eagle Pack. I checked the price and it runs about $2 for a 13-oz can of cat food, if ordered from Amazon.com. I have sent an e-mail to a distributor 35 miles away to see what their price is. For that price, though, I'd think it would be cheaper to feed raw chicken if she will eat it. Would there be calcium in the cartilage that's in the wing? When I had cats as a child we always fed them milk and table scraps, and they supplemented it by hunting. Then people started saying cats couldn't digest milk and not to feed it. My dog, Sonny, has gotten so that he doesn't want to eat the dry Chicken Soup dog food. So to about a cup of dry food I've been adding about a half cup of leftovers from our most recent meal and some water that had sausage cooked in it (fat removed), or water with dry milk powder added, and he has been cleaning the bowl.

Merry Christmas Everyone! I hope everybody got to celebrate the way you wanted to. We sure did! Garlic Pepper Chicken Wings Lifeâs Ambrosia Makes about 15 wings You will need: ⢠1.5 to 2 lb chicken wings, tips trimmed and cut at the joint (Note: Sometimes you can find âparty wingsâ at your local store, or the frozen drumettes, you can use them if you prefer), rinsed and pat dry ⢠1 egg ⢠2 tablespoons milk ⢠1 cup all purpose flour ⢠1 teaspoon seasoning salt ⢠1/4 cup canola oil ⢠3 tablespoons olive oil ⢠1 tablespoon white wine vinegar ⢠4 cloves garlic, minced ⢠2 teaspoons fresh cracked black pepper ⢠1 teaspoon kosher salt ⢠1/2 teaspoon garlic powder 1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside. 2. In a bowl whisk together egg and milk. In a resealable plastic bag combine flour and seasoning salt. Dip wings in egg mixture then transfer to plastic bag and shake to coat. Transfer to a plate and allow to set for 15 minutes. 3. Place chicken wings on prepared baking sheet. Drizzle with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 â 20 minutes or until browned and cooked through. 4. Meanwhile, while your wings are cooking, in a large bowl whisk together olive oil, white wine vinegar, minced garlic, pepper, kosher salt and garlic powder. Let sit at room temperature for about 25 â 30 minutes to let the flavors mingle. 5. Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat. Serve hot.