Homerun Chicken Wings

I don't have a deep fryer. It's probably the one major appliance we're missing here in the OTP family kitchen. And since I love great wings, they're something I typically have to order out. But this recipe, where the wings are baked in the cups of a muffin pan gives you clean, evenly cooked wings every time. Just add Outta the Park at the very end for meaty, juicy, saucy wings with no charring or burned flavor.

Homerun Chicken Wings

- 2-3 lbs chicken wings
- Salt and pepper
- Outta the Park BBQ Sauce
- Fresh cilantro for garnish
- Wooden skewers (or extra long toothpicks)
- Regular size muffin pans

Preheat oven to 350°. Place wings in bowl and season with salt, pepper & paprika (or other desired seasonings.) Insert skewers (or extra long toothpicks) into wings, perpendicular to bone with meaty sides up. Place skewered wings in muffin pans with the bone side down, so that the wings are suspended in muffin cups (the cups will catch the fat drippings.) Bake 25-30 minutes or until done. Remove from oven, place in mixing bowl & add Outta the Park BBQ Sauce. Toss until wings are coated thoroughly. Garnish with the cilantro and serve immediately, or keep in a crock pot set to warm.

PS: If you cover the muffin pan with a layer of aluminum foil before you bake, your clean-up time goes almost to zero.