Robyn's Italian Baked Wing Dings |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Preheat oven to 425 degrees.
2. In a bowl, mix thawed wing dings with the above ingredients.
3. Line a baking sheet with foil and spray thoroughly with a non-stick cooking spray.
4. 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).
5. 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.
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