Crispy Oven Baked Wings

Crispy Oven Baked Wings

Ingredients:
10 whole chicken wings, cut into flats and drumettes. Discard tips or use for a stock.
1 Tbsp. baking powder
1/2 tsp. salt
sauce or dry rub


Directions:
Preheat oven to 250°F.
Place a rack onto a cookie sheet.
In a large bowl, toss the flats and drumettes with the baking powder and salt. Place wings on the rack in single layer. Place in lower half of oven and cook for 30 minutes.
After 30 minutes, move the wings to the upper level of the oven and raise the heat to 425°F until brown and crispy, 40-50 minutes.
Take wings out and let rest 5 minutes. Toss in a delicious sauce and serve.

P.S. I use sauce from Buffalo Wild Wings.

Soft Cooked Egg

                         Soft Cooked Eggs

INGREDIENTS
4 large eggs
Salt and pepper


INSTRUCTIONS
MAKES 4
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make lowering the eggs into the boiling water easier. We recommend serving these eggs in egg cups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.

1. Bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6½ minutes.

2. Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and serve, seasoning with salt and pepper to taste