As is becoming tradition, I made some of my world-famous chicken wings for Super Bowl XLVI:
There are only two main differences from last year's: I used whole-wings this time (and had to cut them myself), and I made this new pre-bake seasoning:
It's really simple:
All to taste, of course. Sprinkle it lightly on the wings before you bake them, and after you flip them to bake the second side. Adds a nice, salty-and-spicy punch to the wing.
Another great year of wings accomplished.