Flying Chicken Wings Recipes

BAKED CHICKEN WINGS - EXTRA CRISPY, LIKE DEEP-FRIED

Steps:

• Preheat oven to 450F.
• Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
• Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
• Lay the chicken wings on the rack, leaving space between the wings.
• Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
• Bake for 30-40 minutes, until the wings are nicely browned and crisp.
• Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
• Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
• Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

FLYING CHICKEN WINGS

Steps:

• In a plastic or glass bowl mix all ingredients, turning the chicken wings to coat thoroughly.
• Marinate at least 3 hours, preferably overnight, up to two days; Turn the wings occasionally while marinating.
• Preheat the broiler or grill; Broil or grill the wings using medium to low heat, turning once, for approximately 12 to 15 minutes- Be careful not to burn the skin.
• HINT: If wings cook too quickly on the outside, but the meat is still pink at the bone, then turn off the broiler and leave the wings to sit in the hot oven for 5 to 8 minutes; The wings will cook through without additional browning. Or, microwave the wings on high for a minute or so.
• Serve the wings hot or at room temperature; you can also boil the remaining marinade and pan juices until reduced and pour over cooked rice.