Slow Roasted Chicken Wings

1. 1

   Preheat oven to 325AAF.

2. 2

   For easy clean-up, line a cookie sheet with foil.

3. 3

   Use a slotted rack (I use a regular cooling rack) and cover with foil.

4. 4

   Punch a few holes in it to allow grease to drip onto the sheet pan.

5. 5

   Spray with cooking spray.

6. 6

   If wings are thawed, rinse and pat dry.

7. 7

   I usually put them in a zip lock bag - less dishes and clean up.

8. 8

   Pour some EVOO in the bag and add the wings.

9. 9

   Season to taste.

10. 10

    I use the above ingredients.

11. 11

    Use whatever suits you.

12. 12

    Bake at 325 for 1 hour.

13. 13

    Turn and bake another hour or until a meat thermometer reads 180.

14. 14

    If you like them a little more crispy, put them under the broiler for a few mins.

15. 15

    - not long as they will dry out.

16. 16

    TIPS: If you are in a hurry, turn the heat up and cook them for less time.

17. 17

    I was never a wings eater, until a friend told me about these.

18. 18

    They are moist and fall off the bone.

19. 19

    I like mine dry and dip in sauce when done.

20. 20

    You can roast these, toss in your choice of sauce and stick back in the oven to heat.

21. 21

    May take 2 hours, but well worth it.

No additional tips available.