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Crispy Roasted Wings/Drumsticks

January 26, 2011

We love chicken wings but not the fried part. Hubby found this recipe in Parents magazine and insisted we try it. Since drum sticks were on sale , I decided to modify it a bit. The chicken was delicious. Read on for the recipe ….

I will give you the original recipe times for the wings but also for drumsticks.

Crispy Roasted Wings/Drumsticks

3 lbs chicken wings or drumsticks, rinsed and patted dry with paper towels

2 tbsp neutral oil, I used canola

Salt and Pepper .. I also added some garlic powder

Step 1:

Heat oven to 375. Put the chicken in a large roasting pan, drizzle with the oil, and sprinkle liberally with salt, pepper, and garlic. Toss to coat and spread out in a single layer.

Step 2:

Roast, undisturbed, until the bottom of the pan is coated with fat and the chicken is beginning to brown, about 15 for wings and closer to 30 for drumsticks.

Use a spoon to baste the wings with the drippings, then carefully pour the excess fat out of the pan and flip them over. (If they are sticking give them an extra 5 minutes.)

Step 3:

Return chicken to oven until both sizes are nicely browned, wings another 10 minutes or so (I didn’t time the drumsticks) The release easily when ready.

Step 4:

Raise the oven temp to 450 and continue to cook until chicken is crispy all over, about 10 minutes. Serve hot, warm, or at room temperature.

This chicken was so good, all but two pieces were gone in minutes. Even the two year old took huge bites since it was so nice and moist. It is fairly easy to make and can go well with anything. You can add hot sauce after cooking for a buffalo style.

ENJOY!

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