Cooking with the old and the new | Baked Wings

I cook with my vintage cookware because it’s versatile and durable. An example is with my bake and broil trays. Some of these trays are from the 1960’s and still look like new! I can’t recall a modern tray lasting me more than 2-3 years. The modern trays will get scratched or stained and these vintage trays stay in almost new condition!

I proudly own 3 that I use very often, I have posted about these trays before and you will see me post about them again – I LOVE THEM! I did want to share a recipe and also share how I store my spices. The 1970’s Gemco spice jars in Spice of Life are my largest spice jar collection. I have a few in Country Festival, but those are rarer. I have a few of the Pyrex Store N’ See in the ¾ cup size. I normally use it to season my olive oil with garlic cloves.

Last year I purchased the Blue Cornflower ramekins. I will be honest and say that I do not use them very often. If my son is cooking, I do like to help him have his ingredients measured and ready to use. The ramekins are useful in those situations. I have thought about doing mini flans, a Mexican custard dessert. I will share with you when I make them.

You will see me post more healthy recipes on my Instagram in the upcoming weeks. These baked wings taste better or as good as fried – try them and see!

I love to read your comments and your likes let me know you like and see my posts. Thank you for subscribing to my blog!

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Baked Wings

Ingredients

24 Wings (separated wings and drumsticks)

6 Tablespoons Olive Oil

6 Garlics, minced or pressed

4 Teaspoons Chili Powder (You choose: chili, chipotle or paprika)

2 Teaspoons Garlic Powder

Salt and Pepper to taste

Directions

1. In a large bowl or plastic bag, add wings, seasonings, garlic and oil. Mix well and let it marinade for 30 minutes or overnight.

2. Preheat Oven at 375F

3. Place wings skin side down on baking tray(s).

4. Bake for 45 minutes or until crispy and turn wings at 35 minutes or until 10 minutes remain.

5. Optional: You can add BBQ, Sweet Chili or Teriyaki sauce and broil for 3-5 minutes to caramelize sauce.

Tip: I aslo love using my SILPAT baking mat. It helps with easy cleanup and food does not stick. If I want a fast cleanup, I use it!

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Vintage Dishes Features in Photos:

1960’s P-35 Bake and Broil Tray (Pyroceram) 16”X10.25” 3LBS

1970’s Gemco Spice of Life Jars (Glass and Plastic Lids) 3 ½” Tall, 2 ¼ “Diameter

1970’s Pyrex Store N’ See Container (Glass and Plastic Lids) ¾ Cup Size

60th Corningware Anniversary Ramekins (Stoneware) 5.5x4x4” 1.39 LBS (3QTY)