"Ron Hubbard" > wrote in message
...
> I love seasoning chicken wings and just cooking them in the
> oven; I guess you could call them baked. But more often than
> not, on the bottom of the wings where the meat is resting on
> the pan, the meat gets much more cooked and tough than the
> rest of the wings.
>
> Does anyone have any ideas on how to cook the wings evenly?
>
> Thanks.
>
> Ron
>

I turn them at least once, and cook them on a rack, just a cooling rack
works fine, placed on a cookie sheet.

Turns out perfect everytime....or, perfect enough anyway...

Carrie