Here is how to coat and crisp then up at home.

For fast, even cooking, separate wings at the joints.  Remove the tips and freeze them - they make terrific chicken stock.

For thorough marinating, place wings and marinade in a plastic bag in a bowl.  Turn the bag or massage it periodically so the marinade coast all the pieces.  For a fast marinade, use a bottled vinaigrette.

When making your own brush on bastes, add some vegetable oil to prevent burning and keep food moist.  Keep the sugar content low, because it burns easily.

For crisp skin, place the pieces on a rack set in a baking pan, instead of directly on the pan.  For easy clean ups, line the baking pan with foil or parchment paper before baking.

Makes 12 Servings

Recipe from Chatelaine Cook Book