From Bill Finnerty.
A family favorite! Backyard parties on Parkwood Blvd were built around Finnerty's wings.
2 pounds of chicken wings
Butter and Crisco (you can use olive or vegetable oil - Finnerty used Crisco)
Salt and pepper to taste.
Cut tips off wings. Dredge wings in flour (use a zip-lock bag) and brown in ½ and ½ combination of butter and Crisco. Salt and pepper wings while browning. You can never use too much black pepper on these wings. Brown on both sides.
Place browned wings in large pan. Stand them up with tips down so the grease drips to the bottom of the pan - you may also want to use a rack to keep the wings off the bottom of the pan.
Bake 1 hour uncovered and then 1 hour covered tightly with foil at 350.