Mission Street 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.

MISSION STREET CHICKEN WINGS

Steps:

• Salt the chicken wings liberally and refrigerate overnight on a rack or in a large bowl.
• Fry the wings at 280 degrees F for 6 minutes.
• Freeze the wings on a large sheet pan for 2 hours.
• Par-fry the frozen wings again for 6 minutes at 280 degrees F. Freeze again for 2 hours or until ready to serve. Store frozen for no longer than one month.
• When ready to serve, fry the wings at 350-375 degrees F for about 5 minutes, or until crispy.