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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crispy Oven Baked Wings Recipe

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This recipe for Crispy Oven Baked Wings, by , is from Rose & Roy Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila MacLaughlin


4 lb chicken wings (you can use whole wings or wingettes and drumettes)
5 teaspoons baking powder (yes baking powder)
3/4 teaspoon salt

Pat wings dry with paper towels.
Preheat oven to 250, put one shelf in the lower quarter of the oven and one in the upper quarter.
Line a baking tray with foil, and spray a rack with oil and put it on top.
Place the wings in a large bowl. Sprinkle with baking powder and salt, toss well to coat all wings.
Place wings on the rack and bake on the lower shelf for 30 minutes.
Move tray to the upper shelf and turn oven up to 425. Bake for 40 to 50 minutes. Rotate the tray half way through, wings do not need to be turned over.
The wings are done when they are dark golden brown and the skin is very crispy.

Toss wings in any sauce you like (warm the sauce as to not cool wings).




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