marmalady
Executive Chef
I always go after the wings on a roast chicken- or turkey! So I played around and found a way to roast just the wings so they have that 'roasted chicken flavor -
Make a mixture of enough olive oil to coat your wings (for about 6 wings, I use about a half cup of oil), add salt/lemon pepper, granulated garlic and onion (from Penzey's), and mix well. Cut off the tips of the wings, and then separate at the remaining joint. Preheat oven to 425. Place a cookie-cooling rack on a baking sheet, dip the wings in the oil mixture, and place on the rack. Put a little water in the bottom of the baking sheet, pop in the oven, cook for about 1/2 and hour, then turn and cook for another half hour or so - crispy on the outside, tender on the inside!
For turkey wings, just increase the cooking time by about a half hour.
Make a mixture of enough olive oil to coat your wings (for about 6 wings, I use about a half cup of oil), add salt/lemon pepper, granulated garlic and onion (from Penzey's), and mix well. Cut off the tips of the wings, and then separate at the remaining joint. Preheat oven to 425. Place a cookie-cooling rack on a baking sheet, dip the wings in the oil mixture, and place on the rack. Put a little water in the bottom of the baking sheet, pop in the oven, cook for about 1/2 and hour, then turn and cook for another half hour or so - crispy on the outside, tender on the inside!
For turkey wings, just increase the cooking time by about a half hour.