I strongly recommend to make the sauce a day ahead and refrigerate, the flavors will blend and intensify, you will need a 5-quart crockpot to hold all the wings

Yield 50 wing halves

Ingredients:

25 whole wings (about 5 pounds, cut at the joints and tip discarded)

freshly ground black pepper

2-1/2 cups Heinz spicy ketchup

2/3 cup white vinegar

1/2 cup plus 2 tablespoons liquid honey

1/2 cup molasses

1 teaspoon seasoned salt

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 teaspoon Worchestershire sauce

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 to 1 teaspoon liquid smoke seasoning

Instructions:

Preheat oven to 375 degrees F.

Generously grease a 15 x 10-inch baking sheet.

Place the wings onto the baking sheet then season lightly with black pepper.

Bake for 20 minutes; turn wings over and continue to bake for another 20 minutes or until tender (since the wings are cut in half baking time will not take long and they do not have to cook completely).

Meanwhile prepare the sauce; in a large saucepan combine all remaining ingredients; bring to a simmer stirring over medium heat.

Reduce heat to low and simmer uncovered for 30-40 minutes.

Drain the wings then place a third of them into the slow cooker; drizzle about 1 cup of sauce over the wings.

Repeat layers twice.

Cover with lid and cook on LOW setting for 3-4 hours.

Stir before serving.

Yield 3 pounds

INGREDIENTS:

3 poundschicken wings

3/4 cup soy sauce

3/4 brown sugar

pinch cayenne pepper

1/4 cup vegetable OR canola oil

1/2 teaspoon ginger powder

1/2-1 teaspoon garlic powder

I like this soup because it’s very easy to make and big on flavor and will work well using either chicken or turkey… this soup is a meal in itself so all that is needed is a loaf of crustry bread to serve on the side

Yield about 2-1/2 quarts/10 cups

Ingredients:

1 (14 ounce) can diced tomatoes with juice (do not drain)

1 (15-ounce) can tomato sauce

2 cups water (can use half beef broth and water)

1 envelope chili seasoning mix

1 teaspoon crushed red chili flakes (or adjust to taste)

2 cups cooked chopped chicken or turkey (can use more)

1 (16 ounce) can red kidney beans, rinsed and drained

2 (15 ounce) can black beans, rinced and drained

1 (15 ounce) can whole kernel corn, drained

salt and fresh ground black pepper, to taste (I use seasoned salt)

1-1/2 cups Bisquick baking mix

1/2 cup yellow cornmeal

1-1/2 cups shredded cheddar cheese, divided

2/3 cup milk

Instructions:——————————————–

In a Dutch oven combine the first 6 ingredients together; bring to a simmer over medium-high heat.

Reduce heat to low and simmer 25-30 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

After the 30 minutes cooking mix in both beans and corn; mix until heated through (about 10 minutes).

Meanwhile in a bowl combine the Bisquick mix with cornmeal and 1/2 cup shredded cheddar cheese;  gently mix in the milk.

Drop by heaping tablespoons into simmering soup.

Cover and cook about 12-15 minutes or until the dumplings are firm.

Uncover and sprinkle the top with 1 cup shredded cheese and allow to melt

Serve the delicious sauce over biscuits or cooked rice, use only low-sodium condensed soup and do not season the chicken with any salt before browning season with only black pepper

This was previously tested  using boneless chicken breast and skin-on chicken thighs, I have to say that the thighs are much better if you use boneless skinless chicken breasts you may want to reduce the cooking time slightly, this also may be baked in a 13 x 9-inch baking pan at 350 degrees for 45-50 minutes (using chicken thighs)

Servings 4-6

Ingredients:

2 tablespoons oil

2 tablespoons butter

7-8 chicken thighs

fresh ground black pepper

1 (8-ounce) package sliced fresh mushrooms

1 small onion, chopped

3 large garlic cloves, minced (garlic lovers can use more)

1 (10-3/4 ounce) can low-sodium condensed cream of mushroom soup, undiluted

1 (8-ounce) package cream cheese, softened (reduced fat is okay to use)

1/2 cup dry white wine

1 (0.7 ounce) package dry Italian dressing mix (such as Good Seasons Italian dressing)

Instructions:—————————————

Heat oil with butter in a medium skillet over medium-high heat.

Season the chicken with black pepper; add to the skillet and brown on both sides (about 3 minutes per side).

Place the brown chicken skin-side up in the crockpot (reserve the oil in the skillet) then sprinkle the mushrooms over the top of the chicken.

To the skillet add in onion; cook for about 3 minutes.

Add in garlic and cook stirring for 2 minutes.

Add the soup, cream cheese, white wine and dry Italian dressing mix; cook stirring over medium heat until the cream cheese has melted and the mixture is smooth.

Season with black pepper if desired.

Spoon the creamy mixture over the mushrooms.

Cover and cook HIGH for 1 hour, then reduce to LOW setting and continue cooking for 5 hours or until the chicken is cooked through

Stir well before serving.

Servings 4

Ingredients:

Yield about 5 cups

INGREDIENTS:

1/2 cup butter (can use hard margarine)

1/2 cup plus 3 tablespoons all-purpose flour

1/2 teaspoon fresh ground black pepper (the more the better!)

4 cups pan drippings (or see options below the recipe)

Servings 6

INGREDIENTS:

3 pounds chicken thighs

salt and fresh ground black pepper (I use seasoned salt)

oil, as needed

3 tablespoons butter

2 medium onions, chopped

1 teaspoon dried thyme (or use 1-2 tablespoons fresh thyme, chopped)

1 teaspoon crushed red pepper flakes (or adjust to heat level)

4 large garlic cloves, minced (garlic lovers can use more)

1/4 cup all purpose flour

4 cups chicken broth (can use half broth and water but it will not be as good)

1/3-1/2 cup dry white wine, or to taste

2 pounds small potatoes, peeled and quartered (do not cut the potatoes too small or they will get to soft while cooking)

2 (14 ounce) cans canned corn kernels, drained

3 large carrots, peeled and coarsely chopped

1/2 cup heavy whipping cream

1/3 cup grated Parmesan cheese (more to sprinkle on top after cooking)