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Print this Recipe    Chicken Wings 13

Wings

3 pounds chicken wings (about 12 whole wings or 24 pieces)
2 Tbsp vegetable oil
Salt and freshly ground pepper to taste
Choice of sauce

Adjust oven rack to upper-middle position. Heat oven to 450 degrees.

Set a large wire rack over a large, foil-lined shallow pan, such
as a jellyroll pan. Toss wings in a large bowl with oil, salt and
pepper. Arrange in a single layer on the rack. Roast until golden
brown, about 40 minutes.

Use tongs to remove wings to a bowl full of one of the sauces.
Toss to coat. Remove rack from pan and pour off rendered chicken
fat. Dump wings directly onto foil-lined pan. Continue to cook
until glaze has set, 8-10 minutes longer.


Sauce

1/2 cup (8 Tbsp) hot red pepper sauce or less to taste
1/2 cup mayonnaise (can use low-fat)

Mix together in a large bowl.


Sauce

1/4 cup ketchup
2 Tbsp light or dark brown sugar
1 Tbsp cider vinegar or white vinegar

Mix all ingredients in a large bowl. Set aside until wings are
ready to be tossed.

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