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Sweet, tangy and gooey
November 16, 2010 - Dorma Tolson
The holidays may be coming, but at the Tolson household we're still totally immersed in football season. And football, whether you're actually tailgating at the game or just watching at home on TV, requires food —good food. For a recent football game we watched at home oven-barbecued chicken wings were on the menu. Here's the recipe I used:
2 pounds of frozen wings (thaw and remove tips) 1/2 cup of all-purpose flour 1 tablespoon paprika 2 teaspoons garlic salt 1/4 teaspoon freshly ground pepper 1 cup of barbecue sauce heated (any brand)
Preheat oven to 425 degrees. Combine the flour, paprika, garlic salt and pepper in a gallon-sized reasealable plastic bag. Place each chicken wing in the bag (one at a time) and shake to coat. Place the coated chicken wings on cookie sheet sprayed with canola oil. Bake 45 minutes in 425 degree oven, turning once half way through. Coat with barbecue sauce. I doubled the recipe and after baking the wings placed them in a slow cooker on low and poured the barbecue sauce over them. The wings were a big hit. Sweet, tangy and gooey. They were also easy to fix and a lot better and cheaper than buying them ready-made.
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