Yes, the vax is for the good old days of VMS. Sad to think I still have my DCL and TECO skills. And no, I am NOT that old (except in the eyes of my teenager).
Wings were $2.39 at Cermak this morning. Skipped them though since I picked up a huge pork roast at save-a-lot on my way there. I did get a couple of steaks at Cermak and tons of fruit/veggies though.
I'm sorry I didn't check the forum first, I would have taken a couple of pictures.
However, the split drumsticks look like they have the whole leg bone, but 1/3 of each side has been removed exposing the flesh. They sit flat since the rounded parts have been taken off on two sides. They sell them both plain and pre-spiced. The Cermak spices are too hot for me, so I make my own far weaker and less salty adobo dry spice. I (lightly!) coat the legs, and put them into a pre-heated convection oven at 375. I have a simple rack that I use, that has a base of a standard cookie sheet to collect drippings, four (empty, cleaned) cans that are used to stand up a cookie cooling rack on each of the four legs. The rack is about the same size as the cookie sheet. The drumsticks are put in so that the (knuckle? Joint?) is pushed through the rack so that they are vertical, with the meat part above the cookie sheet. What ends up happening is that most of the legs have the remaining skin and meat sliding down to the end of the drumstick in a "ball" of meat, so that you have a long "handle" for a ball of meat at the end for dipping into sauce. No mess on your hands