I'm a wing freak. One of my biggest dreams is to take a drive to Buffalo so I can sample wings from the birthplace of the phenomenon. As a result, I've worked hard to find out how to make the lovely things at home for myself.
While I do have a deep fryer, there are two reasons why I don't like to use it often. One is that it is unhealthy to eat a lot of deep-fried foods, though every once in while isn't so bad. The other, though, is that it's an ordeal to break out the equipment, fill it up with a ton of oil, cook up the wings, then break it all down after it's cooled, clean it up, and stow it away again. The non-food related parts of the process take ten times as long as the actual meal. With this in mind, I have experimented with alternative methods of cooking my beloved wings that don't involve deep-frying. This is the first of two Instructables, each of which will describe a different process I've worked out.
Method One involves cooking the wings, lightly coated in oil and flour, in a very hot oven. The result is a nice, golden, and crunchy wing, without all the bother of the deep-fryer. Let's hop to it, shall we?
(Special thanks to randofo for the front page feature.)
The ingredients list:
Thawed chicken wings (I used 14 for this Instructable)
Light olive oil (or any other choice, really)
For the sauce:
Frank's Red Hot
A bowl with a lid for tossing
A spatula (rubber or silicone)
A cookie sheet
Some foil (optional)
EDIT: I just wanted to add here that I have an Instructable up for what I think is a pretty darn good roasted garlic wing sauce
. Also, I posted a video of me making wings
with a slightly different method, and yet a different idea for the sauce.