In article >,
Christine Dabney > wrote:

> On Sat, 22 Dec 2007 17:18:12 -0600, Melba's Jammin'
> > wrote:
>
> >but what the heck do I do with the frozen chicken wing drummette
> >thingies I bought a couple weeks ago? I'm not about to deep fry them,
> >so I reckon I'll bake them. Do I thaw them first?
> >
> >Favorite son arrives tomorrow night and he loves them -- we usually go
> >to Hooter's for them, but I wouldn't mind messing with these puppies.
> >
> >Suggestions are welcome. I'm not interested in anything involving a
> >crockpot; I'm looking for something like buffalo wings from a saloon or
> >something.
> >
> >Whaddaya say?
>
> How about these?
>
> I am sure you could use what you have...
>
> Christine
>
> Charliam's Favorite Chicken Wings (Cracklin' Wings)
>
> Recipe By :Pat (Cryambers)
> Serving Size : 8 Preparation Time :0:00
> Categories : appetizers poultry
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 24 whole chicken wings
> 1 cup flour
> 1 teaspoon garlic powder
> 1/2 teaspoon celery seed
> 1/4 teaspoon chipotle pepper -- ground
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> Optional:
> 1/2 cup butter
> 4 1/2 ounces hot sauce -- Frank's
> 1 tablespoon white vinegar
> 1 lime -- juiced
>
> * Seasonings are just a suggestion
>
> 1. Wash chicken wings and pat dry. Separate drummies from paddles,
> and cut off wing tips -reserve for another use.
> 2. Line 2 cookie sheets with foil and spray with nonstick cooking
> spray. Put flour, pepper, garlic powder and salt in ziplock bag;
> shake to mix. Add wing pieces, a few at a time, and shake to coat.
> Put flour-coated wings on foil-covered cookie sheets. Bake in
> preheated 375°F oven for 1 1/2 hours, moving wing pieces around after
> 45 minutes so they won't stick to the foil.
> 3. When wings are done, melt butter in medium saucepan. Add hot
> sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce
> and serve.
>
> Yield:
> "48 pieces"

Ok, that looks good, but I've a question about the time and temp. Seems
hot and long. Have you ever made them, Christine? Seems like they'd be
drying out and I'm not looking for that.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007