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I disagree about a lot of the candy items mentioned here.
I, for one, LOVE the fun-sized (or mini, if you prefer) candies. It's a tiny bit of something insanely tasty, enough to give pleasure without causing tummy pains. When I was a young'un and I went trick-or-treating, one house gave out mini Clark bars. Yum-o-delish! I polished those off first.
I think the chewy peanut butter kisses taste absolutely divine.
Candy corn, I think is plenty of tasty, as are the candy pumpkins made of candy-corn base. Think little dollops of hardened cake-frosting.
As for apples and raisins, those I didn't mind in the least.

However, some items, I do agree about.
Toothbrushes -- a boring reminder
Religious pamphlets -- disappointing and WEIRD to boot.
Packages of "normal" food -- oh, for crying in Manhattan, what kid wants to receive a can of baked beans or a box of oat bran in his little plastic jack-o-lantern.
One time I received cough drops -- and not the Ludens or Pine Bros or Smith Bros or F&Fs, which are tasty and could pass as hard candy (as can the Ricolas). These were nasty little green pellets that were -- and tasted like -- MEDICATION. Like I said, for crying in Manhattan! For crying in Manhattan, Chicago, and San Francisco

Oh well. At least I didn't get a ROCK

Sriracha sauce is simply genius.

In our house wings are always unbreaded. My hubby hates breading. I just roast them naked, just a bit of salt and pepper, maybe a drizzle of oil, and then coat them well in a sauce when they get out of the oven. I've done garlic oil, I've done ketchup and a miriade (sp?) of sauces. I've also done the classic butter and Frank's or butter and some other hot sauce. I have never tried Sriracha on them. Got to try this. Thanks for the inspiration.

This thread has all the clues I need to possibly break the secret of the local tavern's sirachi wings where I used to live. THANK YOU!!! I've been in withdrawal.

I make a honey hot sauce with 1/2 cup liquid honey, 1/4 cup Loisiana Wing Sauce, a bit of butter, and a minced garlic clove. Heat to boiling in a saucepan. Pour over cooked wings and toss to coat. Sometimes, I sub the honey for thick teriyaki sauce. Both are delish!

I either bake my salt and pepper seasoned wings on a rack on a cookie sheet, or deep fry them.

Sriracha is my new passion. I love this stuff on EVERYTHING. Sometimes, when I'm sad I'll twist open the cap and squeeze it so I can smell the sauce, and instantly I perk up. I've been replacing Tabasco sauce with it for wings for quite some time now and the wings are awesome!

My grandma always uses leftover boiled or baked potatoes to make potato cakes. Scoop out the insides (you could chop up the skins too if they're soft) and mix with an egg or two and enough flour to make them hold their shape. Form into patties and fry in some sort of fat (bacon grease, lard, oil, or butter). Season with salt and pepper. Delicious!

I used to work at a pub that did hot wings. They were left to marinate overnight in tomato, molasses, chili powder, garlic and balsamic vinegar. When they were ordered, they were chucked on a hot griddle and basted with more sauce, and cooked until almost blackened. They were great. Messy, but great.

So I just made some of the best wings I've ever had this past Sunday. The way I see it, there are two important parts to making the wings - the breading and the sauce. Oh, and they have got to be fried. Sorry to all you people that enjoy baking the wings, but they just can't hold their own to a good fried wing. So, without further ado, here's my recipe for damn good pomegranate buffalo wings (sorry about the lack of portions and sizes, but that's something I never keep track of when cooking).

Breading
Flour
Garlic Powder
Cayenne Pepper
Salt
Black Pepper
Chicken Seasoning
Baking Powder

Mix everything together in a Ziploc bag. Set aside.

Pomegranate Buffalo Sauce
Seeds from 1 pomegranate
Frank’s Hot Sauce
Butter
Pomegranate Juice
Cranberry Juice
Honey

First, start by sautéing your pomegranate seeds with the butter for about 5 minutes in a medium sized sauce pan. Add the hot sauce, a splash of pomegranate juice, and a splash of cranberry juice. Drizzle some honey on top, and stir it all up. Let this simmer until it reduces into a semi-thick glaze (about 15 minutes). You probably want to cover it up so it doesn’t make a complete mess. Now, you can either leave the seeds in the sauce or strain them out. I opted to keep them in because it added some nice texture to the wings.

Frying the Wings
What you need:
Canola Oil
Medium Frying Pan

Fill the frying pan about 1/3-1/2 way up with the Canola oil. You can use vegetable oil. Let this get up to about 350 degrees before you put the wings in here. The way I test the oil? Toss a little of the flour in the oil and see if it bubbles. If it does, you’re good to go.

While the sauce is simmering, you can start chopping your wings into the drums and wing portions. Toss the chicken into your Ziploc bag with the flour mixture and toss around until fully coated. Toss the wings directly into the oil. Now, I like my wings extra crispy and fall of the bone juicy (which is where the baking powder comes in handy), so I let them cook in the oil for about 10 minutes per side. You’ll notice when the wings are about done because they’ll start floating in the oil.

Once the wings are done, take those bad boys out and place them on a cookie sheet lined with paper towels. Let them cool for a little. Then, spoon a little of the buffalo sauce into a large bowl. Toss a couple of wings in there. Since this is more of a glaze by now, I like to move the wings around the bowl with a spoon. It allows for more control and ensures that you get the sauce everywhere on the wings. Continue to do this until all your wings are nicely covered with the pomegranate buffalo sauce. Serve with some celery and bleu cheese.

In elementary school i loved the cold triple decker PB&J's... Also i loved the taste of the sloppy joes with melted kraft cheese but i didnt like the chunkiness of it so i would scrape it all out and eat what became a sloppy joe flavored cheese sandwich mmmmm.....i've tried to recreate it but to no avail.

In H.S. we had open campus so i always left for lunch. lucky me

Growing up in Singapore it was Szechuan Chicken, Beef Kway Teow, with fat rice noodles, beef and greens, and Mee Goreng, Malay style curry noodles. All made fresh while we sat there patiently waiting, watching the woks sizzle and Mr. Ho flip in bits of this and that. Mmmm.

This one is pretty simple. Number one is the rectangle pizza served on top of fries. I would take the cheese off the pizza, put it on the fries, eat the pizza dough, then mix the cheese and fries together and eat them. Very healthy.

Second was pita bread pizza. I would always get cold and wet in the middle, so it was much preferred to have a fresh one.

I wasn't too big on cafeteria food but I always loved when they would have the special "holiday" hot turkey meals right before vacations. An ice cream scoop of mashed potatoes, a slice of turkey with that brown canned gravy and the always random slice of white bread to soak it up. Old fashioned yum.