Three Many Cooks

Makes about 2 1/2 dozen

Not only do I serve these for hors d’oeuvres, I make them for dinner preparation time. This quantity serves 4 to 6 as a main course.

4 pounds chicken wings, split and patted dry
2 tablespoons vegetable oil
Salt and ground black pepper
1 teaspoon sugar
2 teaspoons Italian seasoning
1/3 cup each: lemon juice and chicken broth
4 medium garlic cloves, minced

Toss wings with oil, a generous sprinkling of salt and pepper, sugar, and Italian seasonings in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray; arrange wings in a single layer. Adjust oven rack to lowest position. Set baking sheet on oven rack in cold oven and preheat to 450 degrees. Roast for 30 minutes. Remove wings from oven and use a metal spatula to turn wings; continue to roast until golden brown, about 10 minutes longer.

Meanwhile mix lemon juice, broth and garlic. Pour over wings; return to oven; roast to blend flavors, about 5 minutes longer. Scrape wings and sauce onto a platter and serve.

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