Alas, it's true.
But here is the recipe.
First? You wash the wings. (please don't ignore this--we are talking about the armpit of chickens here, so nod, wash the damned things, and yeah folks, I know folks that needed to hear that. Not that I'd eat their hotwings, but...sigh.)
and I don't care if you have a five hundred dollar pan (actually, especially if you have a five hundred dollar pan) line that sucker in foil. *shrug* It does something to the temperature.
Marinate, marinate, marinate. (liberal teriyaki here, and yep, garlic and onion)
I generally tend to season underside first, after I coat the wings in olive oil. And no, don't add salt--you won't need it after you sprinkle garlic juice, orange, and nod, if you have actual lemon and fresh ground black pepper, that's great, but your basic lemon and pepper seasoning will do. And yeah, oranges, damn, I like to squirt oranges on my chicken--you guys got a problem with that?
I thought not.
And now, here's where Local Reb and I depart ways, because I don't spritz my wings with coca cola, nope. I sprinkle brown sugar, but only after a dusting of Zatarain's Roux and Gravy Mix. This lends a coating that allows that good shtick of seasoning, but hey? moderation folks! and? (nod, no more tedious browning of flour and another hey? with my triglycerides, I can't take the bacon grease or the tedium of actual roux anyhow)
and one would think I'd rely on the ole reliable Zatarain's Creole Seasoning again for the hot flavor, but no, and here is why this was my last batch of absolutely perfect hotwings--
I happened to have access to the best hot sauce, and yep, even better than (did I just type that? I did) than Louisiana hotsauce was our own Stephano's concoction (My preference was Tempered Flame, mildest, but hey? He caught the flavor of a perfect crawfish boil, what with that lemony, somehow meaty flavor, but his Gideon's Torch was grand too, although for wings, I tended to water it a bit, as hot wings are, well, hot, but y'wanna taste the meat too.)
but I digress...
The stuff was so good I applied it with a sponge brush.
(sponge brushes work great for turkey basting too.)
Flip 'em all over and season the same way and then?
Tent the foil (I like to stick a few sprigs of rosemary in the pan, too, not broken and sprinkled, but just as an aromatic flavoring)
over the pan and bake at 425 degrees, and I dunno how long, you can just smell the rightness of it, and then, take the tented foil off of the top, add about a half cup of teriyaki (that's why ya don't need salt) and water mixed to the pan, and let that all brown for fifteen, twenty minutes. (Again, you'll know by the smell.)
And there you have it.
Best damned hotwings on da bayou. Or anywhere else for that matter.
With hugs, for Stephanos.
(I sure wish you'd market that stuff.)