12 to 14 chicken wings
1/2 c. olive oil
1/2 c. butter
1/4 c. Kikkoman soy sauce
2 tbsp. Worcestershire sauce
1 lg. onion, chopped
1 lb. mushrooms, sliced
1 lg. can artichoke hearts, sliced (unmarinated)
1 can sliced water chestnuts
1 tsp. salt
1 tbsp. dried basil
2 tsp. white pepper
1 1/2 tsp. hot sauce
2 cloves garlic, minced
1 c. water
1/4 c. butter

Wash, salt and pepper chicken wings. In large pot melt butter and add olive oil, heat thoroughly. Add wings and brown. Pour in soy sauce. Meanwhile, saute mushrooms, onion and garlic in 1/4 cup butter until golden. Add to chicken wings, along with the artichoke hearts, water chestnuts. Toss lightly until mixed. Simmer with 1 cup water, basil and hot sauce about 30 minutes. Serve with rice. Servings: 6 to 8.