Beer Marinated Baked Wings

BEER MARINATED BAKED WINGS
(SHORTCUT TO “BUFFALO TYPE” SEASONED BEER MARINATED BAKED WINGS)
We drink beer.
Why not utilize such to marinate our “pica-pica” that goes with it?
Doing so we enjoy the best of both worlds.
Chicken wings have 2 parts:
1.   The one that resembles the legs…called…
       drum. drummet, drummer, leggie, stem or runner
2. The one that has pointed wing tip…and termed…
wingette, tip, flat, flapper or wing
But whatever it’s called, this “still being debated upon”
whether white or red meat poultry part is usually
at center stage when it comes to “finger food”
that partners well with our “booze”.

                Prep time:      1 hour 15 mins.
Cook time:       1 hour
                    Total time:    2 hours 15 mins

Makes/Serves:  4
Cooking medium:  range oven (gas or electric), oil brush
Special instruction(s):

INGREDIENTS:
1 kilo chicken wings, tip cut off, cut into leggie and wingette parts
200 ml. beer (any)
3 grams salt
2 grams sugar
2 grams cracked black pepper
3 grams garlic powder
OPTIONAL 1 gram MSG (Monosodium Glutamate)
40 ml. EVOO (Extra Virgin Olive Oil)
OPTIONAL hot sauce (Tabasco Red, Sriracha, any)
PROCEDURES:
1.    In suitable bowl pour in beer, salt, sugar, pepper, garlic powder and the OPTIONAL MSG. Mix well.
2.    Add in chicken wings. Massage a bit for better flavor penetration. Refrigerate for minimum 1 hour.
3.    Pre-heat oven to 350deg.F (176deg.C)
4.    Pour in ¼ to ½ of marinade to bottom of oven pan. Brush EVOO to all parts of drained wings and arrange well in pan.
Cook for 40 minutes at this temp.
5.    After 40 minutes, withdraw wings. Brush your OPTIONAL hot sauce to all parts. Tone down temp to 300deg.F
(148deg.C) wedge again pan unto oven and cook for another 10 minutes. DONE.
6.    Serve appetizingly to your loved ones, guests or beer-mates.
NOTE:
Should you NOT use hot sauce, just tone down temp and proceed cooking   for the next 10 minutes.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.