Chook Me!

baked chicken wings-no frills/sauces???

When I try to bake whole chicken wings, they usually come out too dry and the tips are burnt. I know now to remove the tips, but how do I keep the wings from drying out. I don't mind crispiness, but i don't want the meat to be void of tenderness. Is it the use of butter? Where and when? Do I baste? I need help with this because I am trying to start cooking more for the folks

Public Comments

1. When i do wings, i usually go ahead and seperate them at the joints, i brush with olive oil and seasoning, i like mine kind of spicy, then bake at 375 for approx 45 min - 1 hour, never had a problem with dryness.
2. you could try to cover the wings for the majority of the cooking time and then take the lid off for the last 5 minutes to dry it out a little bit. Here is a good buffalo sauce if you can find it. Red Onion Buffalo sauce, made in Dover, Ohio. Good luck.
3. Buffalo wing Sauce 4 tablespoon butter substitute ½ cup franks hot sauce 2 tablespoons Tabasco 1 tablespoon brown sugar 2 teaspoons apple cider vinegar
4. Cover the pan with foil while baking and at the end of the baking time (about 20 min. before the end) uncover it; mix 1/2 cup of tobasco sauce, 1/2 cut of catalina dressing and season with chipolte.....now finish baking. Ohh Mama!
5. Don't use butter away cover them up a little while then uncover when almost tender and let them brown on there own