2 1/2 lb. chicken wings, cut at joints with tips removed
salt and pepper, to taste
1 tbsp. onion powder
1 tbsp. garlic powder
non-stick cooking spray (Pam)
2 cups cooked rice

Lay chicken wings in a deep foil covered roasting pan and season with salt, pepper, onion and garlic powder. Spray wings with non-stick cooking spray. Put into a 425°F oven. Let the wings sit in the oven until the skin is brown and crispy, then remove and set aside.

CREAM OF MUSHROOM SAUCE:

1 (23 oz.) can cream of mushroom soup (family size)
1/2 cup cream
1/2 cup milk
1/2 tbsp. onion powder
1/2 tbsp. garlic powder

Mix the cream of mushroom soup with the cream, milk, onion and garlic powder, pour over browned wings. Reduce oven temperature to 400°F. Put the sauce covered wings back in the oven.

Bake at 400°F for 40 minutes, basting frequently.

Serve with steamed rice.

Submitted by: LaLa Hennessey