This is another recipe from my Convection Cookbook with adaptation from Natasha's Kitchen. As the description states: "crispy on the outside, juicy on the inside, and bathed in a zippy sauce or a traditional hot sauce. You have got yourself an "all star appetizer".
Ingredients:
- nonstick cooking spray
- 3 pounds chicken wings, joints separated
- 1 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic granules
- 1 teaspoon paprika
Ingredients for Honey Mustard Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon Tabasco
- fresh ground pepper and salt to taste
Ingredients for Hot Sauce:
- 1/2 cup Frank's Hot Sauce
- 1/4 cup butter, melted
- 1 tablespoon honey
Directions:
Select Convection Bake and preheat oven to 400 degrees. Line a baking sheet with foil and place wire rack on top. Lightly spray rack with cooking spray.
Pat the chicken wings dry with paper towels. Place chicken wings in a large bowl. Combine baking powder, salt, pepper, garlic and onion powder and paprika. Combine the spice mixture with the wings until nicely coated. Arrange the wings on the a parchment lined cookie sheet in a single layer. Bake for about 45 minutes, turning every 20 minutes.
While wings are cooking prepare sauce of choice:
Whisk the Dijon, yellow mustard, honey, vinegar and hot sauce. Season with salt and pepper.
Whisk the hot sauce, butter and honey.
Once wings are finished cooking transfer them to a bowl and immediately toss with the prepared honey-mustard sauce or hot sauce. Let sit 5 minutes to absorb.
Reheat at 350-degrees till crispy. Also maybe frozen. Unthaw in refrigerator before baking.
Yum, I love wings!
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