From The Kitchen of The Cypress House, April 12, 1978: 

A rose by any other name may smell as sweet. But its hard to convince some people that what’s true of roses is true of recipes. Such as my 13-year-old son when he first was served today’s featured recipe.

“Chicken Wing Skillet?!? Yuk!” he commented. “That sounds terrible.”

It obviously didn’t taste “terrible” though, because he proceeded to eat five of the eighteen wings I had prepared and couldn’t get enough of the carrots and sauce.

To make sure my family wasn’t just extra hungry, I gave the recipe to my favorite tester/taster, Nell Cunny. Her family liked it, too, and husband Bob couldn’t get enough of the sauce.

So with food prices soaring, this economical chicken recipe may be to your liking also. (I always have chicken wings because when there’s a special buy, I buy several whole chickens, cut them myself and separate the pieces into packages of legs, thighs, breasts, backs and wings).

Here’s the Cypress House way to deal with the chicken wings. 

Chicken Wing Skillet

2 pounds broiler-fryer chicken wings, about 12

1/4 cup oil

1/4 cup orange juice

1/4 cup honey

1/4 cup soy sauce

1/4 to 1/2 cup chicken bouillon

1 bunch green onions, cut in 2-inch lengths

2 cloves garlic, peeled and halved

1/2 teaspoon powdered ginger

4 to 6 carrots, sliced

Fold chicken wing tips under wing’s thickest joint. Heat the oil in a fry pan over medium heat. Add chicken and brown on all sides. Drain off excess fat.

Reduce the heat. Add orange juice, soy sauce, honey, onions, carrots, garlic and ginger. Stir the wings and carrots to coat with the sauce. Cover and simmer 15 to 20 minutes. Add the bouillon to the sauce and stir gently. Continue cooking until wings and carrots are tender. Remove garlic. Serve the wings with sauce over rice. Makes 4 servings.

P.S. Mrs. Jacobs: Since one of you likes the wings and the other the breasts of the chicken, why not try this with the breast quarters. Everybody’s happy.

In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.