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18 Chicken wings (about 3 pounds)

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/2 cup water

2 tablespoons margerine or butter

1 - Cut tips off chicken wings. Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy.

2 - Meanwhile, in small saucepan, combine soup mix and water. Cook over low heat, stirring ocassionally, 2 minutes or until thickened. Romove from heat and stir in margarine.

3 - In large bowl, toss cooked chicken wings with hot soup mixture until evenly coated. Serve, if desired, over greens wih cut up celery.

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