Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, we’re making a college and sports favorite: Chicken wings. One order of wings, while good, can be expensive. These wings, that you can make at home, are bigger, juicer and yield two to three times more for your hard earned money.

You’ll need: One package of chicken wing sections, two tablespoons of olive oil (or any on hand cooking oil), seasoned salt, garlic powder, onion powder, smoked paprika and Historic Lynchburg Swineapple Sauce. 

First, preheat your oven to 250 F. Get out a cutting board and very large bowl. There is a chance that your wing section will be an entire wing. If you’d like to keep it that way, feel free to skip this step. However, for a more traditional restaurant style cut, you’ll need to cut the wing at the joints between the drummer, the flapper and the wing tip. You’ll be able to feel the appropriate place in the joint with your knife. Note: Please make sure your knife is sharp here. A dull knife is incredibly dangerous in this cooking situation.

Place your wing pieces, excluding tips, in the bowl then toss them in your oil. This is the first step that can be customizable. I personally used olive oil, but you can use any cooking oil you have on hand. You can also customize the seasonings, which you’ll be tossing your oiled wings in. You can use what I mention above, or you can use Italian seasoning, taco seasoning or really anything you’d like. Your creativity is the limit.

(Contributed/spendwithpennies.com)

Lay all of the wings out on a baking sheet lined with tinfoil for easy clean up. Bake for 30 minutes at 275 F, then knock the temperature up to 425 F and bake for another 55 minutes. Once you’re done baking, in another big bowl or previous bowl that’s been thoroughly cleaned, put half of your sauce of choice on the bottom (I chose Historic Lynchburg Swineapple BBQ Sauce), pour in your wings and layer the sauce over them as you add them. Toss the wings in the sauce and let set for a couple of minutes. They’re now ready to serve. 

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