mmmmm crispy oven baked chicken wings

I know that it has been ages since I have blogged, but to be honest I have had a lot of other stuff on my mind and plate. I was shocked and thrilled to see that even though I haven't been actively blogging that my site has had almost 12,000 hits in my absense. That is crazy! So thank you to all of my readers for visiting me. Where was I during this period of absenteeism? Well, I spent a couple of months with no internet up at the cottage, soaking up some sun, enjoying the beauty of the lake, and, of course, the glory of my BBQ. I also read through a whack of really good food writing novels which I will be sharing at a later date. I came back to the city a couple of weeks ago and have been trying to readjust to the noise and speed of the city, as well as using my oven once again. I have also been checking out a few new dining digs, and am excited by some of my finds. I thought that I would kick off this cooler fall season with a recipe that qualifies as comfort food for me - crispy, yummy baked chicken wings. Delish!

Throughout the years I have been experimenting with various ways to prepare wings, both baked and fried, and I think that I have now found a new favorite. The reason why I like it so much is that it is on the healthier side, and although a bit more labour intensive than just banging them in the oven, they seem to produce wonderful crispy results. Credit goes to Alton Brown who introduced me to the steaming technique.

Ingredients:

• 1-2 lbs chicken wing pieces - I like both the drumstick and the wingettes. To save money I buy the whole wings and take kitchen sheers to the joints and separate them. I don't use the very end tips for this preparation. I instead collect and store them in the freezer ready for when I make chicken stock.


• About half a cup of your favorite BBQ sauce


• 1 tbs melted butter


• A couple of shakes of tobasco (or more depending on your tastes)


• Salt and pepper

Directions:

Steam the chicken wings for 10 minutes. This can be accomplished by putting a metal collander over a pot of boiling water if you don't have a commercial steamer. Turn the wings half way through.

Pat the wings dry and place them uncovered for about an hour on a baking rack on a baking pan in the fridge. Line the baking pan with paper towel to catch any juices that might leak out. Do not omit this step - It is the key to the crispy wings.

Preheat the oven to 425 degrees.

Remove the wings from the fridge. Replace the paper towel with parchment paper. Shake on the salt & pepper and place them on the middle oven rack.

Bake for 20 minutes and then turn the wings. Bake another 20 minutes until nicely browned.

In a bowl large enough to season all the wings, combine the 1 tbs melted butter, your favorite bbq sauce and the tobasco. Toss the wings in the sauce and serve. Yum!