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I do Alton Brown's method of steaming the wings for about 10 minutes to render out the fat, then cool them down for awhile in the fridge. Then bake on a sheet covered with parchment paper for 40 minutes at 350. They come out nice and crispy. Franks red hot with butter and garlic for the sauce. I prefer them made this way over any restaurant made wings. The down side is it takes a long time to make and if you make a lot of them you need a lot of cooling space.
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