C.S. Alexis enjoys fishing, hunting for morel mushrooms, and creating excellent dishes.
Best Darn Chicken Wing Recipe on the Planet Right Here, Right Now
Chicken wings have become so popular that there are umpteen restaurant chains and a zillion more homegrown joints pushing their wings as being "the best." I am here to tell you that they are all wrong! The best recipe for chicken wings is my very own.
Now, I am not bragging—just stating facts. Crispy skin, melt-in-your mouth flavor, fall-off-the-bone, finger-licking fowl is what you are guaranteed to experience when you follow the directions I offer here.
Not only is this recipe the base for all good chicken wings, it is also simple to make. These will be ready in an hour and will not make a big ol' mess for you to clean. Just wad up the tin foil, rinse off the cookie sheet, and presto! Dinner downed and there you go to couch potato city! As a matter of fact, by the time I finish writing this article, I plan on stuffing my face with these wings.
Now then, let's get to cooking.
- A package of fresh chicken wings (about 12 to 14)
- Olive oil
- (Optional) garlic powder
- A large mixing bowl
- A large cookie sheet
- Heavy duty tin foil
- Wash the chicken and prepare the pan.
- Position the oven rack on the inside so that your cookie sheet full of wings will be in the center and at the mid-range height. This will ensure heat to flow around the wings evenly as they are baking. Now you are ready to preheat the oven. Set it to 375 F.
- Remove the chicken wings from their packaging and wash it off under cold running water. Make sure to get all of the feathers left behind from the processing plant because there is something that is quite unappetizing about feathers sticking out from the bird you are about to take a bite of. Just wash it real good.
- Set the washed chicken aside to drain while you are covering that cookie sheet with a large piece of heavy duty tin foil. The heavy duty foil works the best. It will ensure a very quick clean up when you are stuffed and ready to be horizontal. (I happened to run out of foil for my article here but, I will make do with what I have.) The idea is to cover the cookie sheet so that there will not be any juices running under the foil. If that happens the clean up will take a little longer. The end result is worth a little mess so don't be shy. You could skip the tin foil but then you will be scrubbing the cookie sheet for sure.
- Next, season the chicken wings. Note: The basic seasoning is salt and pepper. I like garlic and so I am adding that to this batch of bird. I also like to use fresh rosemary from my garden in the summer months. I will use fresh sage from time to time. I have also tried cayenne pepper, lemon pepper, chili powder, Tabasco and many other herbs and spices. That is one of the best things about this chicken wing recipe. You can doctor them up to suit your taste buds. Today it is garlic. I am pushing to ward off all of the evil germs that seem to be lurking about. Garlic has a way of taking care of these unseen demons, so garlic it is.
- The main thing about seasoning is to be generous — don't be stingy! Add a good dose of salt and pepper and your garlic or whatever spices you decide you are in the mood for, on all of the chicken wings. You want flavor and that means a good healthy dusting for all. Some of the seasoning will run off during the baking process so make sure to cover all the chicken wings real good. Some folks like mild and some like it wild. Season the wings to please yourself.
- Cup one hand and fill it with olive oil then drizzle the oil across the chicken wings so that it is distributed evenly. Pick up a wing and rub the oil and seasoning around the meat to coat the wing with a somewhat even amount of oil.
- Repeat, so that all the chicken wings in the bowl are well coated. This will only take a few minutes. You will be able to feel the seasoning and oil mixture and the idea is to try to coat it all about the same.
- When you have the chicken wings all coated good, you can lay each one out on the cookie sheet. Try to position them so that there is as much space as possible between the pieces. It is okay if they are touching each other but it's best not to pile them up. You want to ensure that the baking process is even for each chicken wing. A single layer of wings is necessary for that to take place.
- When you have finished laying all the wings out you can visually inspect them for even coating and seasoning. If there are pieces with less seasoning, you can rub them across the bottom of the empty mixing bowl. There should be enough oil and seasoning to take care of any pieces that might need that little extra touch. Your oven should be hot and ready for the bird fingers.
- Pop them onto the middle of the oven rack. Bake the chicken wings for about 50 to 60 minutes or until they are golden brown. Note: The key to great chicken wings is a crispy skin but, you do not want to overcook them because the wings will dry out. The time will vary by individual oven temperature so this has to be taken into consideration. Another thing that will affect cooking time is the temperature of the meat. Cold wings will take longer than room temperature ones, so keep that in mind. I always set a timer for the first 45 minutes and then watch the chicken wings closely for the remainder of baking time.
Variations and Extra Ingredients
Chicken wings are a staple in our home because we just love them. The basics are in preparing the chicken as I have explained above. Now that I have explained the basics I would like to suggest a few other alternatives you can adapt to my method.
1. Different Herbs
I have already suggested a variety of herbs. One of our favorite combos is to use rosemary and garlic, salt and pepper. I sometimes add a pan full of quartered potatoes below the sheet of wings. For this, I just use two separate cookie sheets and season the potatoes exactly the same as the chicken wings. I coat them with olive oil as well. The potatoes can also be seasoned any way you like as long as you add that light coat of olive oil to the spuds. Lay them out on the second cookie sheet in a single layer and cook it all at the same time. Add a salad to the table and your meal is complete.
2. Grilled Chicken Wings
When the weather is too hot to crank up the oven, I turn to the grill to bake up my bird. This requires using an indirect heat grilling method. John D. Lee has outlined a great How To article where he describes the pros of grilling indirectly. The idea is flavor and you will be amazed at the results of adapting indirect grilling to firing up some of the best chicken wings on the planet.
The chicken wings can be prepared the same as for the above chicken wing recipe. Instead of using a cookie sheet, place the wings directly on the grill. Do not place them over the fire. Use the indirect cooking method. Grill the chicken wings with the lid covering the grill at all times. This chicken wing recipe will take about 45 mins. to one hour. Look for a golden skin color and crispy skin.
3. Flavor Them to Your Liking
You can make them plain, meaning just salt and pepper or go for the gold and baste them with your favorite barbecue sauce during the last 10 minutes of cooking. Again, the key is to make sure the skin is golden brown before adding your sauce.
I have somewhat of a reputation for my awesome chicken wings with family and friends. Please give this chicken wing recipe a try to leave me your thoughts and suggestions below. I look forward to hearing from everyone.
Happy chicken wings to all! C.S. Alexis
Stevie b Chapman on July 30, 2020:
Here we go trying this recipe everything smells good so far and I haven't even put it in the oven so there we go
Betty Crocker on July 11, 2020:
Great recipe and a definitely keeper. I made mine with a couple of teeny changes! I placed wings on a rack on a foil lined baking sheet. I found the wings elevated allowed even cooking all around the wings. I started the oven at 375 and for 30 minutes. Removed them from the oven and changed the oven temp to 425 and turned each wing over on the rack and put back in the hotter oven for 10 more minutes. Extremely tasty, crispy wings!
Monica Thirant on April 14, 2020:
So good you'll wanna slap your Grandma lol - love it
Dale on January 26, 2020:
People, don't panic about washing chicken. It's done all across the world and no problems if done correctly. All the nasty dirt and residue makes you wonder why we don't wash chicken. Just use very low pressure or run into a bowl and rinse the chicken. In other words, don't splash and you'll be fine. People have been washing chicken for decades if not centuries.
Mona on January 09, 2020:
I love how this is the only recipe that I have read so far that tells you to wash your chicken.
Elizabeth on December 02, 2019:
Did exactly as you suggested for ingredients but went one more step
Added brandy extract , just sprinkled the top of the wings wow what a different flavour and I mean good lol
Lisa on May 01, 2019:
Gave this recipe to my son when he went off to college. He became known as The Wing Man for his dorm !
Celia on March 20, 2019:
I made these for dinner tonight. I used ranch dressing mix for my spices. They were delicious!!! Thank you for the recipe!
S. Owens on February 14, 2019:
I notice someone posted never to wash your chicken, I have wash my chicken for over 30 years. The key to not spread chicken bacteria through out your kitchen and house? Stay in the area you are cleaning chicken, no exceptions,do not touch other surfaces in the kitchen or through out the house. When you are done cleaning chicken bleach utensils, or anything that have came in contact with the chicken.Note: Watch where water from the chicken may splash.Walls counter tops, dish rack, and etc. Key is to bleach, a cap or two will do the trick mix with water and dish detergent. Hope you guys find this post helpful.
Chris McLovin on June 04, 2018:
This recipe is golden!
Brenda O. on February 11, 2018:
I loved this recipe this was the first time my baked chicken didn't turn out dry. My entire family enjoyed the wings. Thanks for the recipe.
Joe on January 31, 2017:
We've been using this recipe for about a year now and they always turn out amazing! Our friends always want the recipe when we make these for them
ShyeAnne from Deep Bay, British Columbia, Canada on February 09, 2016:
A most entertaining how to bake a chicken wing lesson! I am a cook in a remote logging camp and I will be sure to bring up your hub next time I bake wings. I love wings too.
Victoria Lynn from Arkansas, USA on January 31, 2016:
The title caught my attention, and the wings sound great!
Cool electronic Gifts from Los Angeles on January 24, 2016:
Looks Like a great recipe.
moirasoulfulkitchen on November 19, 2015:
PLEASE don't suggest to your followers to 'wash raw chicken' to remove any feathers. Feathers are pulled out very easy using a kitchen tweezers. The absolute best way to posion your family is by spreading deadly raw chicken bacteria on your work surface or utensils/wash area.
There is absolutely no reason to wash raw chicken
Imani on September 22, 2015:
Love this recipe! Ive used this recipe for years and havent found one tastes better since
Brenda on January 01, 2015:
We do this this way every Sunday during football season. My BIL says I make the best wings ever.
Suzie from Carson City on July 11, 2014:
C.S.......This recipe sounds wonderful and I certainly will use it for my next hankering for "Chicken Wings." This is of course, a healthier way to cook wings and I like that idea.
I happen to be directly from THE BIRTH PLACE OF THE ORIGINAL CHICKEN WING! I did publish a Hub on the Origin of Wings....and it's always interesting to learn of the many variations that have been created.
I can relate to really "loving" chicken wings....I find them hard to resist!...Up+++
Chickenlover on June 07, 2014:
i love to eat chicken. yummy!
Natasha Pelati from South Africa on March 28, 2014:
Delicious recipe! Great hub and I am going to try these on the weekend!
lesliebyars on March 26, 2014:
Living in Alabama, we love football and football games are not complete without wings. This is a great recipe and I can't wait to try it. I voted up and awesome. I am going to like it on facebook and pin it to pinterest. Even though I eat a lot of wings, I am not good at fixing them so, hopefully this will help.
Beth Perry from Tennesee on March 26, 2014:
Very informative article on the subject, and I agree with you about the dry rubs. Oh, and I LOVE that last photo - mouthwatering!
Rick Grimes on March 11, 2014:
My friend made oven chicken wings once and omg they were the most delicious wings i've ever tried! I'm not sure if she used the same techniques, but man they were great. Gonna give this a go myself one day. Thanks!
oliversmum from australia on February 28, 2014:
C.S.Alexis. Hi. I am grinning already. Your Chicken Wing Recipe looks so tasty and inviting. Chicken is on our menu 3-4 meals per week,so this recipe will be one of them for sure.Thank you for sharing with us and your easy to follow step by step instructions. Thumbs up and very Useful. :) :)
LaZeric Freeman from Hammond on February 25, 2014:
I beg of you. Please do not slap your Grandma. No matter how tasty these wings are.
Ellie Shay on February 07, 2014:
Saw this title and I needed to check this out! Sounds very yummy, and I can't wait to try it! Thanks for sharing.
Marcy Goodfleisch from Planet Earth on January 29, 2014:
Your trike is hilarious - a real come-on to read further! I need to try these . . . I love good wings!
Phyllis Doyle Burns from High desert of Nevada. on January 22, 2014:
So glad I found this recipe of yours C.S. I love chicken wings and this is an easy and I am sure very tasty way to cook them. Your kitchen staples are the same a mine, so all I have to do is go buy more chicken wings. This hub is quite old , I see, but still a great one.
Maree Michael Martin from Northwest Washington on an Island on January 22, 2014:
Oh such very good ideas, yummy. Can't wait to try.
ShyeAnne from Deep Bay, British Columbia, Canada on January 19, 2014:
Very good hub, one of the best I have read on hubpages. You kept my attention to the last word. You could have been writing about anything. I like your style.
lesliebyars on January 12, 2014:
Thank you for sharing this recipe for wings. They are very popular here in the south and I have been looking for an easy wing recipe to serve while we are watching football. I voted up, awesome and useful. I have pinned this as well.
Geaorge Allen from United States on November 11, 2013:
Very cool hub! on chicken wings
I must say the smell of this article is so amazing and it increase appetite so much.
Shelita from New Orleans on November 08, 2013:
I know this isn't a new hub but this sounds great! I can't wait to try it!
Georgi P. from Bulgaria on August 13, 2013:
I got hungry! Good recipe I intend to try it really. Thanks for sharing
IslandBites from Puerto Rico on July 15, 2013:
Great hub. A lot of good information. Vote up!
C.S.Alexis (author) from NW Indiana on April 12, 2013:
I have been unable to write myself here as of late. I really do not have an answer for you. Sorry
NeurGeeraf on April 11, 2013:
First off I want to say terrific blog! I had a quick question in which I'd like to ask if you do not mind. I was interested to know how you center yourself and clear your mind prior to writing. I've had difficulty clearing my mind in getting my thoughts out there. I truly do enjoy writing but it just seems like the first 10 to 15 minutes tend to be wasted just trying to figure out how to begin. Any recommendations or hints? Thanks! registry cleaners
C.S.Alexis (author) from NW Indiana on December 05, 2012:
I am not sure to be most honest.
ILoveMyLiLFam on December 01, 2012:
What if you don't have olive oil? Can I use melted butter?
C.S.Alexis (author) from NW Indiana on November 20, 2012:
Huntgoddess from Midwest U.S.A. on November 18, 2012:
But, please --- Do not forget to add the disclaimer: "No grandmas actually slapped in the making of these wings."
Jennifer on November 15, 2012:
I'm trying this method this weekend (pregnant, craving, and bad grilling weather!!). Should the wings be turned halfway through cooking?
C.S.Alexis (author) from NW Indiana on November 15, 2012:
James I too am a region rat! Born in Harvey, raised in Hammond. All my region rat friends love the recipe....good luck and don't be shy about your spices.
James Timothy Peters from Hammond, Indiana on November 15, 2012:
This is an AWESOME recipe. I can't wait to try this on all my "Region Rat" friends.
Thumbs Up & More
nanaimo dude on October 28, 2012:
I prefer my wings over done and real crispy.Often bake for 1.5 hours.Forget the foil too.Parchment paper is the ticket.Won"t stick to the paper.Mix your cooked wings in hot sauce and then dip in Blue cheese salad dressing.YUMMY YUM YUM
Sanders182010 on August 15, 2012:
They are in the oven and smell sooo good!! Can't wait until I get to try them. The only thing I did different is the seasoning. But thank you for the recipe.
T4an from Toronto, Ontario on July 28, 2012:
Thank you for this recipe. It makes me want to stop buying pre cooked chicken wings and try this on for myself. Looking forward to trying it soon. voted up
SithMirth on July 04, 2012:
This is the recipe I use as default now. happy 4th!
vestring from Spain on June 28, 2012:
I've cooked for years and I'm a big fan of chicken, but Ihad never really succeeded with wings before now. My whole family thanks you, even my husband who never liked wings before.
GK on May 15, 2012:
YUMMMMY!!!! i used a little cumin , curry, chili powder and paprika as well- i think you might have gotten me a marriage proposal!! these were so delicious- it was the first time i had ever made wings and i am hooked! my nephew's-a professional chef- arent as good as these. LOVED the lengthy explanation- i needed the tutorial since im a newbie.
Beth on April 28, 2012:
Read Newtonius's idea of the taco seasoning and thought that sounded great - I never know how much "hot" to add and this takes all the guesswork out of it - lol. Thanks for the fun article. I use medium. . .
SMOKER GUY on April 10, 2012:
I have been using this method for years but i place a wire rack on the tin foil first to keep the wings out of the grease that forms. Some times i will cook for only 30-35 minutes then put on the grill to really crisp up. If i want sauce i pour about 3/4-1 cup of sauce into a large bowl and toss the wings when still very hot. A great easy sauce is Renees asian sesame salad dressing, absolutly amazing! Enjoy.
Eric on April 09, 2012:
It was too windy to grill and my wings were thawed already. i gave this a try and they turned out great! Thank you
C.S.Alexis (author) from NW Indiana on April 04, 2012:
use sauce on the side or try putting it on about twenty mins. before the wings are done cooking....thinking you will have to experiment
Annie Nguyen on April 02, 2012:
If I'm using a sauce what is the best way to go about that my wings are still crispy?
Nakia on March 21, 2012:
I was a little intimidated with the length of the recipe,but this is true cooking for dummies, loved it! They are in the oven now with montreal chicken seasoning, can't wait to taste them. You are awesome. Thanks, for such a simple recipe.
mrbanjodan2 on March 20, 2012:
i was looking for a good baked wing recipe its healthier
way of cooking wings but also makes them more most and not tough this is a grand slam home run served with bbq stuffed jalapenos awesome thank you
Ammi on March 12, 2012:
Didn't say how long to cook them, my wings are in the oven right now. I guess we'll see.
C.S.Alexis (author) from NW Indiana on March 09, 2012:
I would bake them at the event because they are the best 5 mins. out of the oven.
Lucy on March 08, 2012:
I have been volunteered to bring chicken wings to an event, this recipe sounds good and was wondering what the best way to make them in advance? should i prepare the wings for "ready to bake" and bake at the event or could i prepare them ahead of time and re-heat them at the event? thanks
Britton on February 25, 2012:
Great!!! Easy Easy clean up!!!
Kyle in Texas on February 19, 2012:
Used this recipe and bought enough drummies and wings for 2 meals (or so I thought)...ended up eating them all in one meal! Delicious!
Michele on February 16, 2012:
worked out GREAT!
Sherry B on February 13, 2012:
I did not find this recipe too long - it was fine - and it has become a favourit3 around here - even my picky eleven year old granddaughgter absolutely loves them - so thank you very much for sharing
C.S.Alexis (author) from NW Indiana on February 05, 2012:
salt to taste, some people can not eat salt so....better less and salt when you eat them, but I can not say how much per pound, sorry
Lesi on February 05, 2012:
I am definitely going to try these tonight. Thanks
veasy on February 05, 2012:
How much salt per pound?
ChinkieMotha on February 04, 2012:
I have been baking wings for years, what I thought was the "lazy" way. Usually, a different method(baking) from a traditional one(frying)ends up with sub par results, but not this time! Meat is more tender (the high heat of frying tends to toughen chicken that has little meat compared to, say a drumstick or thigh)and the skin becomes just as crisp. Thanks for sharing with all...
Tabetha Garrison on February 01, 2012:
Love Love Love this recipe, our favorite for chicken wings, i keep coming back to your page for the recipe!! Thanks!
tara d on January 21, 2012:
best wings ever!!
Shane on January 20, 2012:
i am going to give it a try and then add my homemade sauce after cooking!
googler on January 17, 2012:
Okay I had a huge pack of wings and usually separate them to make buffalo hot wings but was short on time. I've never baked wings whole so I googled and this page popped up. Wow I have baked, fried, grilled but not like this and this was by far the best wing recipe I've used and the easiest. I prepped the wings in a bit of olive oil, cajun spice garlic, salt and pepper then baked. In the last ten minutes I tossed them in some hotsauce, butter and ranch and baked a little more and it was perfect. Tender, soft yet crisp and delicious. Thank you for sharing your recipe!
Cindy on January 14, 2012:
Great simple recipe. I'm difinately going to use it, Thanks!
Elizabeth E Jansen on January 10, 2012:
I am Nurse by profession by a cook by heart. I am only 30 years old but have made quite the reputation around my husband and my family for being the "cook" in the family. Talk has been made even to start a hobby type catering business.
I have several recipes that I absolutely love and adore. I am always trying new recipes. I use one similar to this and love the fact that you also use olive oil. I use that on my steaks as well....excellent!!!
Bonnie on January 09, 2012:
that is the longest recipe I have EVER seen for something as simple as chicken wings!!
TRM on January 08, 2012:
I followed your recipe to the "T" but added some texas pete's buffalo wing sauce and I am waiting for them to cook in the oven right now and they smell great, hopfully they taste just as great. Thank you so much for you help :)
Halleybear on January 02, 2012:
I Love, love, love this recipe! I make these a lot, but often use drummetts instead of whole wings and they turn out fabulous. My boyfriend and I eat them so quickly that I always feel I should have made more. I add sage, chili powder, and garlic salt as well and they are always so delicious. I end up being the hero of the night for making something yummy, but I don't end up spending all night doing it! Thank you for this recipe.
LaLaLiza on December 27, 2011:
There in the oven right now. Hot sauce, cilantro, lime, garlic salt and pepper. Got some potatoes in there too. mmm mmm!
yum on December 27, 2011:
hmm, looks interesting. Will try this for new years party.
I will use a small paint brush to apply the oil instead of my hands.
Newtonius on December 23, 2011:
Well, I never! For years have been basting/marinating wings in a filthy mix of soy sauce and honey and the clean up simply disgusting and just not worth the effort. My friend suggested I read your article and try the following - salt, pepper, half a pack of taco seasoning (Old 'el Paso, Black 'n Gold, whatever, they're pretty much the same), a sprinkle of garlic powder if you like and perhaps a tablespoon of extra virgin olive oil, not too much though! and put all of this in one of those extra big snap lockbags with a dozen or so washed wings! Seal it up with no air and just rub, massage the bag and get all of the mix right in and just let it sit on the kitchen bench like that for ten minutes whilst you get the tray lined etc. I do like to use a low biscuit wire rack to just hold the wings off the foil but that's all. There is virtually NO MESS TO CLEAN UP afterwards. I was once told that the honey and soy combo was the absolute best and while for some this may be true, I reckon the olive oil/spice coating in the bag is even better, healthier and cleaner. Thanks for your article, I've passed it on to some friends who also enjoy a bit of chook.
Brianne on December 18, 2011:
I am so happy to have found this recipe and thank you for all the details! I shared this on FB as well. I plan to add some brown sugar and balsamic glaze to them in the last few minutes.
Nesto49 on December 14, 2011:
Outstanding! Being from Maryland, where steamed crabs rule the roost, I coated the wings with pepper and Old Bay. Delicious. Excellent recipe, entertainingly presented. Thank you!
Matt D on November 21, 2011:
Thanks, so easy even I could pull it off
Don on November 21, 2011:
Tried your way of wings last night and what a disaster. Had to throw them out and the wife is still mad at me. Way too much salt. DO NOT BE STINGY you say. What kind of measurement is that? Bake 50 to 60 minutes? Mine were done in 30 minutes and had to put broiler on to brown them. The only part of this recipe that was of any value was the coating of oil. Next time I will use my blend of spices and never trust a recipe as vague as this one.
kym on November 20, 2011:
i realise it's been a long time since you posted this, but I just found it. I used coconut oil and fresh Rosemary from the garden. They are in the oven now...can't wait to taste them. Thanks you!
princess on November 20, 2011:
this was a great recipe, im not the greatest cook but my husband loved the and can't wait for me to make more. Although I didn't like reading all the paragraphs, but good recipe non the less.
AppetizerGal on November 18, 2011:
Loved, loved, loved the technique! I used Mrs Dash lemon pepper. They are amazing! Thanks for taking the time to share and post pictures... it helped.
Neena on November 10, 2011:
I made it tonight. It was def fall off the bone! I used pepper, seasoning salt, lemon pepper & garlic salt. Soooo yummy! Even great over white rice!
claire on November 08, 2011:
Just cooked these babies up. Drizzled them in Texas Pete's hot sauce. All I can say is I wish I had bought more than 7 wings! Between me and two other people we downed them in no time with plenty of celery and dressing. So good!
C.S.Alexis (author) from NW Indiana on November 08, 2011:
Your comment really means a lot to me. Happy to hear the wonder filled outcome via your mistake. Slap your Gramma!
colette connaris on November 06, 2011:
I bought chicken wings by accident....not anymore!! They were amazing and an absolute hit with the whole family - wish I had made much more!!! Thank you!
foodlover on November 04, 2011:
Lord, that was one long winded recipe. Really?
james on November 02, 2011:
thanks you helped alot!! im so happy
Wordsmith on November 02, 2011:
Good recipe but why the novel to find the important info? @Jeannine said it best.
turtle on October 27, 2011:
I am so glad that I tried this recipe. My family loved them!!!! They are great to try different sauces with, which made it convinent for my picky eaters. Thank you!
Mary on October 24, 2011:
Great recipe! Article is a bit hard to read while you cook so read the whole thing before you start! I paired these wings with baked sweet potatoes and sauteed kale. YUM!
Tey on October 19, 2011:
I tried this recipe and my wings turned out GREAT! Normally I would just make hot or BBQ wings, but I wanted to stray away from that and try something different!Like you I love using olive oil but never thought to try it on my wings. This method turned out so good that my 2 year old daughter was going "mmmm mmmm mmmm"!!!
eric on October 10, 2011:
they turned out great! cant wait to slap my grandma!! you rock! :)
C.S.Alexis (author) from NW Indiana on October 09, 2011:
I am sure you can do legs but might need to cook them a bit longer. Go by the color of the skin and how the meat pulls off the bone. Should be very easy to pull, tender.