jb104@prism.gatech.edu (TARASIDIS,JAMIE) (03/07/91)
I really doubt that this is the "original recipe," especially since these wings are not fried, but this is how we do them, and they're great! Put the wing sections in rows in a baking pan, so they are crowded together, but only in one layer. Pour lemon juice over the top of the wings. The lemon juice should come up about halfway to the top of the wings -- sounds like a lot but it's not if they're crowded in the pan. Sprinkle the top of the wings with paprika and cayenne pepper -- you choose how much. It's a good idea to do the cayenne first, because if you've already sprinkled a lot of paprika, you can't see how much cayenne you're putting on! Bake, covered, at 350 degrees for half an hour. Turn the wings and sprinkle the other side with paprika and cayenne. Bake for another half hour, uncovered. The goal is to cook away most of the lemon juice, so the wings are pretty dry at the end, so adjust the amount of time you cook without a cover accordingly. The nice thing about this recipe is that the flavor of the lemon and spices really gets into the chicken, instead of only being on the skin. If you really want to fry the wings, maybe you could cook them like this until they're almost done, and then fry them quickly, although I have never tried this -- I hate frying. TARASIDIS, JAMIE B Internet: jb104@prism.gatech.edu