Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Bruns, Iliff, Colorado
I have been making this recipe ever since I can remember…and every time I have a party. It's so simple to fix, doesn't take a lot of ingredients or time, and is always a favorite with my guests. You can change it up for different crowds by varying the seasoning for a mild to extra-spicy kick. —Caren Adams, Fontana, California
Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
Served as an entree over hot cooked rice, these delicious drummettes have plenty of personality—with sweet red pepper for color, red pepper flakes for zip and peanuts for crunch. They're quick and easy to fix, too.
-Kathleen Evans, Lacey, Washington
The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold.
-Lora Fletcher, Lyons, Oregon
We like to use oranges and orange juice in lots of different ways—we even have an orange tree in our backyard. These chicken wings are a fun appetizer that our friends are very fond of. —June Jones, Hudson, Florida