This was very good. My biggest regret is that I didn't make a double or even quadruple batch.I'm not much of a wing connoisseur - I just eat them when I get a chance; and since I'm an intermediate cook, I don't think I'd ever prepared wings before this. I thought the same thing as in the description: this is more of a method than a recipe; but it's an effective method, I think. I don't think I've ever used my broiler (don't know why I'm leery of using it). It gives me a choice of high and low, and I chose "high". I peeked at the wings at 5 minutes, and opted to go the full 10 minutes on each side. Aside from that, I made it exactly as written. I agree that the boiling and then the broiling get rid of a lot of fat. (I, too, used parchment paper in the oven, on top of a jelly-roll pan). I patted the wings with paper towels to remove any excess grease, as suggested, and there was very little left to remove. The wings were beautifully browned and crispy. One minor complaint is that the amount of barbecue sauce was a little too much, I thought - 1/3 cup would probably be plenty. Oh, and this really should be called "Simple Boil and Broil [not Bake] Crispy Chicken Wings". But overall, this is a great, easy recipe, and I hope I make it again soon - thanks!
