Faux Fried Chicken Wings

Since I am making these as we speak, for part of my son's birthday dinner tomorrow, I decided to post about them. First, let me say, the dilemma in our house is always "are they better hot from the oven, or are they better cold the next day"? The answer is...we can't decide. We love them hot and we love them cold. Maybe we lean a teensy bit toward cold which is good news for any of you who decide to make them - you can do them the day before and clean up the mess in advance.

These little babies are addictive. Crispy, flavorful, just plain yummy. You can serve them as the main meal or as an appetizer. If serving as a main meal, we like to add twice baked potatoes with cheddar cheese and corn on the cob to complete the menu. Mmmm.. you are going to love these!

Now, the hard part...telling you how to make them, because it's not one of those measure the ingredients kind of recipe.
I will do my best...here goes...I'm just going to talk it out:

Our Favorite Chicken Wings

8-10 lbs. of chicken wings, disjointed, tips discarded (or freeze and use to make chicken stock)
Rinse chicken off and let drain in a colander.

Mazola oil

Flour - fill a quart size zip lock bag about 1/3 full of flour or Wondra - season the flour liberally with Lawry's Seasoned Salt, garlic powder, and pepper. You want to put enough seasoning in so you can smell it.

Procedure:

Preheat oven to 375*

Line cookie sheets, with sides, with heavy duty aluminum foil

Pour oil in a shallow bowl. Shake 5-6 wings in the bag of seasoned flour, then roll in the oil (yes, I know the opposite of what you would normally do) let some of the oil drain off the wing and place on the foil lined cookie sheet. Repeat with the rest of the wings, adding more oil to the bowl as needed - taking care not to crowd the wings too tightly together on the cookie sheets. Depending on how many wings you make, you will need 2-3 large cookie sheets.

Bake in oven for 1 1/2 hours, turning once, or until both sides of the wing are deep golden brown. (when you turn be careful to go underneath the wing and loosen it from the foil without leaving the skin stuck to the foil - that's where all your flavor is).

When they are done, remove to a platter or bowl lined with paper towels and drain. Then dig in! Hee hee hee...I can almost hear the moaning going on :) Please let me know your verdict...better hot or cold??