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And I would cook them at a lower temperature for a longer period of time. Such ovens are also notoriously uneven. And you don't want hot-spots, or burnt skin with raw meat by the bone.
I'd go 350f for 45 minutes (assuming room temp wings to start) and simply grab the biggest wing after 45 minutes and open it up to see how the interior is doing. If you can cover them with foil for most of the process -- removing it to crisp up the skin -- that would also be helpful.
But fret not. Some of my favorite meals have been improvs in foreign hotel kitchenettes.
And I would cook them at a lower temperature for a longer period of time. Such ovens are also notoriously uneven. And you don't want hot-spots, or burnt skin with raw meat by the bone.
I'd go 350f for 45 minutes (assuming room temp wings to start) and simply grab the biggest wing after 45 minutes and open it up to see how the interior is doing. If you can cover them with foil for most of the process -- removing it to crisp up the skin -- that would also be helpful.
But fret not. Some of my favorite meals have been improvs in foreign hotel kitchenettes.
Will try this. I am a mediocre cook and it has been a challenge providing edible and somewhat healthy meals for my family. Only 2 weeks to go...
Most people eating the wings will have consumed a beer or two, so if they taste terrible it won't be the end of the world. I just don't want to poison anyone....
I do know that if I ever have to stay in a hotel for an extended period I will bring my crock pot.
There's always someone worse -- I once met someone who really could not understand why 1 minute at 3,000f wasn't the same as 10 minutes at 300f.
All you're really trying to do is get the interior up past 165f.
1) Thaw them. Brine them if you can.
2) Season them before they go in the oven. Line the pan if you can with parchment, foil. If you can't, oil the pan. If you can't even do that, smear some chicken fat around the pan.
3) Season the wings. Bake them.
4) Check them occasionally and rotate the tray, just in case the oven is uneven. Every 20 minutes or so. (But don't leave the door open a second longer than you have to.)
5) When you think they're done, remove the largest wing piece and cut it open. Look at the meat around the bone -- red? pink? not firm? Put it back and cook another 20 minutes.
Remove, let stand for five minutes, and serve with sauce.
It's going to take longer to cook thoroughly when cooked from a frozen state but doable.
Doable if you are going to accept a mediocre product.
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