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Baked Chicken Wings
December 02, 2010

I used 2 Tbsp olive oil, plenty of minced garlic, 2 Tbsp Frank's hot sauce, and the called for amounts of everything else. Oh, and a tsp of onion powder. I marinated the wings in all of the above for 2 hours, then baked them on my tin-foil-covered cookie sheet for just under an hour. My buffalo-wing-loving husband said he definitely wants me to make them again. (His rating was 4 1/2 stars, because he'd never give anything a "perfect score"...but for him, this is as close as it gets. :) The skin had just the right crispness, but the meat was definitely not dried out. We had ranch, more Frank's hot sauce, and celery on the side.

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