Recipe by Robyn's Kitchen
I cook these for a main dish or as an appetizer when I am entertaining. My measurements can be adjusted because I don't usually measure the ingredients. These tend to stick to the pan, so be careful when flipping.
- 20 chicken wings (wing dings)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 -1 1⁄2 teaspoon seasoning salt
- 1 -1 1⁄2 teaspoon garlic powder
- 1 -1 1⁄2 teaspoon black pepper
- 1 teaspoon ground red pepper
- 1 1⁄2 teaspoons italian seasoning
- 1 teaspoon dried parsley flakes
Directions See How It's Made
- Preheat oven to 425 degrees.
- In a bowl, mix thawed wing dings with the above ingredients.
- Line a baking sheet with foil and spray thoroughly with a non-stick cooking spray.
- Align the wing dings on the baking sheet and bake for 45 minutes or until done, flipping half-way through. (I cook my wings this long or longer because I like the skin to be crispy instead of gummy).
- Note: When flipping and removing, use tongs and pick them up carefully. The wings will stick and you don't want half of your meat stuck to the foil.