Saturday, May 30, 2009

Chicken Wings

3 pounds, about 30, chicken wings
olive oil

Rinse the wings and pat them dry with a paper towel. Cut the hard tips off each wing and discard them, then section each wing by cutting through the elbow joint with a sharp knife. In a large bowl, drizzle them with olive oil, add a few shakes of salt and toss them around in the bowl. Place the wing sections in a single layer in a baking dish and pop them under the broiler. Broil them until they are golden brown, flip them once and broil the other side. When the wings look perfectly golden on each side, toss them into the pot with the sauce. Recipe below.

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"If it ain't simple, I don't cook it."