Fifty Shades of Chicken: A Parody in a Cookbook

Fifty Shades of Chicken tells the story of young and innocent Miss Chicken, a timid free-range chick who experiences things out of the ordinary that change her entire being from white bliss to golden delight.

This deliciously sinful cookbook is filled with humor, dripping with eroticism and it's sure to make you crave to use the oven! The succulent recipes, the seductive instructions of the mature and knowledgeable cook and the irresistible naivite of Miss Chicken are sure to raise the pulse of any reader.

Some of the recipes you can take delight in trying are Mustard-Spanked Chicken, Please Don't Stop Chicken, Cream-Slicked Chick and so many others that will leave you yearning for more!

Dying for a recipe? There you go:

• Maple Glazed Wings with Bacon
• ¼ cup maple syrup
• ¼ cup soy sauce
• ¼ cup chopped scallions, white and green parts
• 1½ tablespoons rice wine or apple cider vinegar
• 3 garlic cloves, minced
• 1 teaspoon freshly ground black pepper
• 15 chicken wings (about 3 pounds), patted very dry with paper towels
• 8 strips bacon

1. In a large bowl, combine the maple syrup, soy sauce, scallions, vinegar, garlic, and pepper and mix well. Add the chicken wings and toss them gently so they are bathed in the heady liquid. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours or overnight.

2. Preheat the oven to 450°F. Slice the bacon in half lengthwise to yield long thin ribbons, perfect for restraining your bird.

3. Remove the wings from the marinade and wipe off any clinging garlic or scallion pieces. Tightly tie up each chicken wing in a bacon ribbon and lay the chicken wings, wing tips up and expectant, on a large baking pan. Cover the pan loosely with foil and bake for 30 minutes. Uncover the dish and continue to bake until golden and crisp, another 10 to 15 minutes. Serve hot, using your hands to devour.