I’ll admit it; I like chicken wings. I like them coated & fried, BBQ’d, KFC’d, or done up Buffalo Style. I like Buffalo Style the best and I looked for an ‘easy’ way to prepare them. Father’s Day found me with 16 pounds of wings to prepare. Here is a recipe for about 3 to 5 lbs.

Cut wings into three pieces; cut at the joints,. Discard tips or save to boil down for chicken stock.

Put wing pieces into a shallow pan in a single layer.

Bake at 400 degrees for about 1/2 hour and then turn them over.

Finish baking until wing pieces are brown and the fluids run clear. Meat should slip from the bones. Drain off grease.

Put wings into a bowl or a Ziploc bag and pour on sauce made from 1 bottle of hot sauce mixed with 2 sticks (1/2 lb.) melted butter. Mix and coat wing pieces thoroughly with the sauce.

Save a few wing pieces back and coat them with Aldi’s RANGE MASTER BBQ SAUCE for BBQ’d Wings.

Cindy Cornwell, THE WAYNEDALE NEWS, likes her wing pieces coated with a mixture of T.Marzetti’s Original Spinach Salad Dressing and Hunt’s BBQ Honey Hickory Barbecue Sauce (both available at Scott’s).

Arrange wings in a single layer in a shallow pan. Mix 1 (15oz) bottle Marzetti’s to 1 (18oz.) bottle of Hunt’s and pour this mixture over the chicken wings. Bake at 300 to 325 degrees for about two hours or until tender. Time will vary according to size and amount of chicken wings.

If you have leftovers, wrap in foil and freeze them for another meal. Just thaw, reheat, and enjoy.

The Waynedale News Staff
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Ray McCune

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