Last night I tried my hand at baking some chicken wings (I am a horrible "fryer"). They came out great! I got the oven hot to 425 degrees and put well dried seasoned wings in for about 20 mins then I flipped them and set them to broil on high for about 5 mins took them out and I could visibly see the fat on the foiled baking dish, I coated the wings in sauce (i melted together butter and garlic till the garlic was soft and then added Texas Pete's hot sauce and parm cheese, amazing) and put them back in the oven to broil for another 5 mins....they came out amazing, crispy skin and fully cooked. (So amazing I may never order wings again from a bar). However, towards the end I could have sworn I was going to start a fire, cause I kept thinking I saw little fire shots coming from the oven but it could have been from the broiler action, though there was a ton of fat on the sheet.
What can I do to avoid this? Maybe change the foil and remove the fat when I sauce?
Any tips would be helpful as I have a ton more wings marinating (in buttermilk) for tonight to try out.