OMG, they were so good. I think I have my method perfected now.
Jamesman's Chicken Wings (v. salt and vinegar)HARDWARE1. Oven that can broil
2. Flat pan
3. Big ziploc bag
SOFTWARE1. Chicken wings or thighs
2. Salt (I use Sea Salt, it tastes better imho)
3. Distilled White Vinegar
STEPS1. Put chicken into bag (however many you want)
2. Pour over some vinegar. I just eyeball it. You don't want a tiny amount, just enough that the wings/thighs can be touching some vinegar. Don't fill the whole bag with vinegar either...that would be a waste.
3. Let sit for at least 15 minutes to over night. Either way you'll get good results, but I find that overnight marinating tastes better and stronger.
------
4. Heat oven to 350 degrees (not broiling).
5. Line flat pan with foil and spray or use butter on the foil. This helps prevent the skin from sticking.
6. Lay your chicken pieces so they're not touching.
7. Put into oven for 10-15 minutes, moving around some as to avoid skin sticking, though at this point it shouldn't be a problem.
8. Turn the oven to broiling (broiling uses the heating element on the ceiling of the oven space so it heats food from above, FYI).
9. Broil until the exposed sides are not white. I usually do it until they are fairly darker but not black or totally dark. A nice darkish yellow means it is time for the next step.
10. Leaving the broiler on, take out quickly and carefully. Flip all pieces over so that the parts that were touching the foil are now facing up. Again, no pieces should be touching.
11. Put back in and broil until the newly exposed sides are also dark yellow.
12. Done. Make sure to turn your oven off.
I did all that and got that picture I just posted. Can easily be applied to however many wings you can fit onto a pan so that the pieces are not touching. Toward the end, the chicken may be a bit harder to detach from the foil, but I've never had any real issues with foil being stuck on the chicken.
The skin has good flavor and is not bitter. The salt is a must, imho. This method has given me the juiciest chicken yet. I hate dry chicken. The insides are always well-cooked, never had any questionably under-cooked chicken.
Enjoy!