Directions

• 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 using BBQ rub that I make myself. 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.
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  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.