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Originally Posted by bparker805
When I cook my wings in the oven, I bake them on a rack on a coockie sheet covered with tin foil. This keeps the wings out of the juices on the bottom of the pan. The tin foil makes for easy clean up. After baking them, I put them in a bowl and pour my own sauce over the top of them and shake the bowl a bit to get all the wings saucy... I dont have a problem with watery sauce because my sauce is pretty thick to begin with.
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If you aren't frying chicken wings that is the way to do it. That's how almost all pizzarias do it. The first pizzaria I worked at made their wing sauces like this:
Mild - 1 part Red Hot sauce to 1 part liquid margerine
Med - 1 part Red Hot sauce to 0.5 parts liquid margerine
Hot - Red Hot sauce only
Suicide - Red Hot sauce plus garlic salt, crushed red pepper, and jalepenos
To this day, they are my favorite chicken wings (and I worked there almost 8 years).