Janettes 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.

BEST EVER CHICKEN WING DRUMETTES

Steps:

• Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
• Cook in 350°F for 30 minutes.
• Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
• After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
• Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.