Puffed Chicken Wings, Crispy Honey Wings, Betty White's Chicken Wings Pacifica, Shrimps in Clove Scented Marinade

Puffed Chicken Wings
Crispy Honey Wings
Betty White's Chicken Wings Pacifica
Shrimp in Clove Scented Marinade

---

PUFFED CHICKEN WINGS
Source: Unknown

12 Chicken Wings
FOR THE MARINADE:
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/2 cup dry sherry
2 tablespoons sesame oil
FOR THE BATTER:
1/2 cup cornstarch
1/2 cup flour
1/4 teaspoon baking powder
1 egg, lightly beaten
1/2 cup milk
Oil (for deep frying)

Combine the marinade ingredients. Add wings and marinade for at least one hour.

To make the batter, combine dry ingredients, stir in egg and milk. Pat wings dry. Dip in batter. Drip off excess.

Heat oil for deep frying wings to 350 degrees F. Fry a few wings at a time, 3-4 minutes.

---

CRISPY HONEY WINGS

3/4 cup honey
1/4 cup white Worcestershire sauce*
1/2 teaspoon ground ginger
3 pounds chicken wings

Mix honey, Worcestershire sauce and ginger.

Grill chicken wings 4-6-inches from medium coals, 20-25 minutes, brushing frequently with honey mixture and turning after 10 minutes, until done.

*If you can't find white Worcestershire sauce, the dark colored variety can be used instead.

---

BETTY WHITE'S CHICKEN WINGS PACIFICA

3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard

Arrange wings in shallow baking pan; set aside.

Heat butter, soy sauce, sugar, 3/4 cup water and mustard until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice.

Bake in same pan at 375 degrees F for 1 1/4 to 1 1/2 hours, turning occasionally. Drain on paper towels.

---

SHRIMP IN CLOVE SCENTED MARINADE
From: Christy.AZ
Makes 6-8 servings

Adapted from a recipe by Penelope Casas. Should be prepared at least one day in advance. Serve these appetizers with white wine and a lot of Sangr a.

3 cups water
1 cup dry white wine
1 big onion, sliced
1 big carrot, scraped and julienned
1 lemon slice
4 tbsp. olive oil
2 tbsp. chopped fresh parsley
2 garlic cloves, very thinly sliced
1/2 tsp. thyme
4 whole cloves
2 bay leaves
2 dashes of Tabasco
Salt and pepper to taste
3 pounds jumbo shrimp in their shells
Shredded lettuce (for serving)

Bring to a boil all listed ingredients, except shrimp. Simmer for 10 minutes. Add the shrimp and return the liquid to a boil; cook shrimp very briefly, about 3 minutes. Remove the shrimp and cool. Shell and de-vein and place in a big crystal bowl.

Bring the cooking liquid again to a boil and cook until reduced by half. Cool and pour over the shrimps. Refrigerate at least 24 hours.

TO SERVE:
Strain the vegetables and discard the liquid. Serve the shrimp cold with the vegetables in a bed of shredded lettuce. The portions should be small because we don't want to spoil the guest's appetite. The rest can be served as a salad for next day's lunch.