Chook Me!

Chicken Wing Recipe and Cooking Instructions?

What is a good recipe and cooking instructions for a dozen large chicken winglets? I'm thinking of using either old bay, cajun seasoning, or barbeque seasoning/sauce. Are there any specific ingredients I should use with the flavoring to make the wings crispy? I'm planning on cooking them in the oven and I'm up for any suggestions

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1. Chicken Wing Recipe Ingredients: 2 pounds chicken wings, whole or tips removed and cut into 2 sections, 1 cup flour, oil for frying Ingredients for sauce: 1/2 cup vinegar 1/2 cup brown sugar 3 tablespoons soy sauce 3 tablespoons water Preheat oven to 350ºF. Dip wings into flour then brown in hot oil in skillet. Place browned wings in a foil lined baking dish. (The sauce is VERY sticky so be sure to line the pan.) Mix all sauce ingredients well and pour over chicken wings. Bake for 20 minutes without a cover, then for 20 minutes covered, then a final 20 minutes uncovered. Turn wings in the sauce after cooking for 30 minutes. Serves 3 or 4
2. Best Oven Baked Chicken Wings 16 chicken wings, whole (about 4 1/2 pounds) 7 cups Root Beer 2 1/2 teaspoons salt 1/2 teaspoon black pepper, freshly ground 1/4 cup yellow mustard, prepared 4 teaspoons hot pepper sauce In a large, wide saucepan over medium-high heat, begin reducing 2 cups of root beer for sauce to 1 1/4 cups. Meanwhile, rinse chicken wings under cold water and pat dry. Trim wing tips and discard. Cut each wing into two pieces at the main joint. Place wings in a bowl with marinade root beer and marinate in refrigerator for 30 minutes. While reducing root beer for sauce, preheat oven to 500°F. Remove wings, drain, and reserve marinade. Season wings with 2 teaspoons salt and pepper and place on a rack over a baking sheet. Place marinade in a saucepan over medium-high heat and reduce to 1/2 cup. Skim foam from marinade as it reduces. While sauce and marinade finish reducing, place wings in oven and bake until they begin to turn golden, about 15 minutes. Remove and brush with marinade. Flip wings over, brush with marinade again, and continue baking until wings are golden and glazed, about 12 - 15 minutes. Discard marinade. Meanwhile, finish the sauce by whisking mustard and hot pepper sauce into the 5 cups root beer sauce reduction. Season with 1/2 teaspoon salt or as needed. Brush wings with the sauce, return to oven and bake until golden brown, glazed, and cooked through, about 10 minutes. Brush glazed wings once more with sauce. Serve hot wings with additional sauce on the side.