Well I have always believed that the United States is the home of chicken wings. I mean what’s more American than sitting down with a basket of crispy wings? Well it turns out that while we may be the spiritual home, different cultures are adding their own flavors. Here are three wing recipes that will give you a bit of international flair without leaving a basic American dish behind. Please try them all and enjoy. Actually I recommend making more than one recipe so that you can have a couple of great flavors at the same time.

Chinese Chicken Wings
Start with 18 or about 3 lbs of chicken wings
Olive oil
3 green onions cut into 3” pieces
½ c. soy sauce
1/3 c. sherry
½ cup chicken broth (avoid too salty brands like Campbell’s)
¼ c. catsup
3 whole star anise seeds
2 T sugar
¼ t. ground ginger
1 large head iceberg lettuce, shredded.
Cut the tips of the wings off at joint and discard. Then cut the remaining two sections at the joint. Heat oil in 5 qt. Dutch oven and sauté wings until golden. Add about 2/3 of the green onion pieces. Stir constantly. Reduce heat. Remove wings so as to pour off excess oil then return wings and onions to the pot. Add soy sauce, sherry, chicken broth, catsup, anise, sugar and ginger. Cover and simmer 25 minutes, stir occasionally. Uncover and cook 10 minutes longer, stirring frequently (until almost all liquid is absorbed and wings are tender. Serve warm or cold on a bed of lettuce leaves. Garnish with remaining green onion pieces.

Japanese Chicken Wings
Start with about a dozen wings (about 2 1/3 lbs)
1 medium clove garlic
1 piece of fresh ginger (about 1”x1”), peeled
½ c. Japanese rice wine (sake)
½ c. soy sauce
¼ c. firmly packed light brown sugar
¼ t. dried hot red pepper flakes
Remove the tips from the chicken wings and discard. Cut through the remaining two joints to separate. Place one 1-gallon plastic bag inside another and place the wings inside. Place the bags (and their contents) in a large bowl.
To make the marinade, drop the garlic and the ginger through the feed tube of a food processor with the metal blade in place and the motor running. Process until finely chopped, about 10 seconds. Scrape down the work bowl, add the remaining ingredients and process 5 seconds.
Pour the marinade over the bagged wings and toss to coat thoroughly. Seal each bag tightly with a twist tie. Let wings marinate in the refrigerator for 3 hours or overnight, turning the chicken occasionally.
Preheat the oven to 350. Line a shallow broiler pan or baking dish with heavy foil. Remove the wings from the bags and arrange them in a single layer in the pan. Reserve the marinade. Bake the wings uncovered until golden brown and crusty, about 1 hour and 15 minutes. Turn and baste them every 15 minutes

Greek Chicken Wings
Chicken wings
Salt and pepper to taste
Flour
Whole and ground oregano
Olive oil
Fresh lemon juice
Lightly salt chicken, then dredge with flour that is seasoned with oregano. Put chicken into a baking dish that has about ½ inch of melted shortening. Bake, covered with foil, for about 25-35 minutes at 450°. Remove foil and brown wings on both sides. Squeeze lemon juice on each wing (each side) and bake 5 minutes longer.