I cooked 12 wings, really I did. The empty bowl of bones is evidence of my cooking endeavor. I just wished that the wings lasted for Hubby and me a touch longer than 15 minutes.
Before this moment of empty bones, there was a process. A simple process, and I baked the wings. All the yum, a lot less of the grease.
12 chicken wings (wingettes and drumettes)
(and in order of decreasing quantity, noted quantities are only approximate - I measure nothing when cooking)
cholula hot sauce (2 T)
salt (1.5 T)
pepper (1T)
soy sauce (1T)
5 spice (1t)
Put everything into a ziploc bag. Shake to coat evenly, squish the wings around to make sure you don't have all the salt sitting on just one wing. Marinate in fridge for at least 2 hours.
Bake for 30-40 minutes, at 350, until the wings are lightly crisp on the outside and cooked through. Enjoy with a Yuengling.
This is my version of bread, milk, and toilet paper, in light of the impending blizzard that has been broadcast to seal the DC area until, oh forever. Now let me get back out to the stores to get more wings.
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