No recipe. My Winter Chix Wings technique, no grilling. Separate wings and save the tips for stock if you wiish. Line a jelly roll type pan with sides with Foil. Then make a 2nd sheet of foil in a raised pattern like this ^_^_^ to fit the pan. Place wings leaning up across the "V's". You can stagger them one on each side and lean them up teepee style. I forget if a standard bag of frozen wings is 2 or 3 lbs. For me, it takes two pans to bake a bag of wings. Bake at 375 for 30 minutes. Remove from oven. With tongs, put the wings on a plate. Pour off accumulated juice. Turn wings around so other side now faces out. Pull the 2nd pan out of oven and repeat. Bake addional 30 minutes. Remove wings to plate again. Remove the raised bed foil. Lay wings in the bottom of the Lined pan and brush or spoon glaze over. Bake 10-15 minutes and glaze again. I tried to put all the wings on one pan when it came to glazing time. It was too many and crowded for the size of my pans, which are 10 x 14?, jelly roll types.
If there is enough glaze, brush again just before serving on a platter. These are not crispy, but sticky. And yes, this is a long baking time for little wings. They are still juicy flavorful and messy.
My favorite glaze, no recipe, is a combo of pineapple juice, finely grated onion, garlic, Ginger, brown sugar, lemon zest, hot pepper flakes or Tiger sauce (bottled), or Tabasco, sometimes soy sauce, sometimes not, worcestershire, or not, black pepper, I use either canned natural or frozen pineapple juice concentrate. Chop the things that need chopping, pour the juice in a pan and all ingredients. Bring to a boil. Reduce heat and cook down Stirring until it gets thick and syruppy looking. Cool and taste.
and coat wings in a non-reactive bowl. Bake at 350 on a foil lined pan, turning often, for one hour. They make a sticky mess in the pan and on your hands, but fall off the bone and please old and young alike.
