| HANDS DOWN BEST CHICKEN WINGS 4 lbs chicken wings and or drumettes 2 6-oz bottles hot pepper sauce, preferably Louisiana or Trappey's brand Fine sea salt Divide the chicken wings and or drumettes equally between 2 gallon size resealable plastic food storage bags, then pour a bottle of the hot pepper sauce into each bag. Seal and massage through the bags until the sauce is well distrubuted. Refrigerate for at least 2 hours or better even overnight. Preheat the oven to 400 degrees. Have ready 2 oven-safe wire racks, fit each over or inside a rimmed baking sheet (preferably with a little bit of room in between.) Divide the wings/drumettes between the prepared baking sheets. Roast for 20 to 25 minutes then remove from oven and use tongs to turn over the wings. Return to the oven and roast for 20 to 25 minutes or until they are cooked through and golden brown. Remove from the oven; position the top oven rack 4 to 6 inches from the broiling element and preheat the broiler. Broil one sheet of wings/drumettes at a time for 2 to 3 minutes on each side, until they are nice and crisp. Watch closely to avoid burning them. Repeat with the second sheet. Sprinkle with salt, if desired; serve hot. |
