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Toss the wedges in melted butter and arrange flat on a foil-lined baking sheet.. Sprinkle with salt and pepper. Bake at 425F for 25 minutes, until the potatoes are tender. (If necessary, you can crisp up the exterior by popping it very briefly under the broiler -- be careful not to burn them though).
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The night before (or at least four hours before): Chop the wings apart at the joint to separate the mini-drumstick (or use good kitchen/poultry shears). You may also remove the wing tips if you like, and save them to use in stock. Mix the marinade ingredients, adjusting seasonings to taste as necessary, and pour into a shallow container/ baking dish (you may need a few containers Ö you want each and every wing to be touching the marinade. If necessary, mix up a second half-portion of marinade). Add the chicken and toss to coat. Marinate overnight.
Morning of: Turn the chicken in the marinade and refrigerate until ready to use.
To cook: Preheat oven to 425F. Arrange the wings on a foil-lined baking pan (use a rack if you have one). Bake 40-45 minutes or so, turning the wings once midway through cooking, and basting from time to time with the remaining marinade. When the skin is crispy and the chicken is cooked through, itís ready to eat.