BBQ Wings

 



2 lbs. Wings and drummettes

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon pepper

3 tablespoons hot wing sauce

¼ cup BBQ sauce 

3 cloves of garlic, minced



In a convection oven preheat the oven to 450 degrees and place the rack on the middle position.


Line a baking sheet with foil.  Set aside.


Pat dry the chicken wings and flats with paper towels.  Place the wings and drumettes in a large bowl and add baking powder, salt and pepper.  Using your hands, mix until the wings are evenly coated. Spread the wings and drumettes evenly in one layer on the baking sheet.


Place the baking sheet with chicken into the oven for 20 minutes. 


While the chicken is in the oven, mix the hot sauce, the BBQ sauce and garlic in a bowl.  


Carefully remove the chicken from the oven and place on a cooling rack.  Let the chicken rest for 5 minutes. This will help the chicken to retain its crispiness after applying the sauce.


Transfer the wings to a mixing bowl and pour the sauce over the chicken and mix well.  Transfer the chicken back to the baking sheet.


Place the baking sheet with coated wings back into the oven set at 400 degrees.  Cook for an additional 8 minutes, flipping halfway.  


Remove the wings and drumettes from the oven and serve.


Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Grilled Caprese Portobello Mushrooms

Image
 4 large portobello mushrooms, cleaned with gills removed Marinade: 3 tablespoons extra virgin olive oil 1 1/2 tablespoon balsamic vinegar 2 garlic cloves, grated 2 teaspoon fresh rosemary, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper Balsamic glaze for garnish Caprese Salad: 1 cup fresh mozzarella pearls or bocaccini's halved 1 cup cherry tomatoes, halved 3 tablespoons fresh basil, thinly sliced 1 teaspoon balsamic vinegar  In a large resealable bag or shallow dish, mix all the marinade ingredients. Add mushrooms and gently toss to coat.  Marinade for 10-15 minutes, Heat grill or grill pan over medium high heat. Make sure grates are cleaned and oiled so the mushrooms don't stick. In a medium bowl, mix the mozzarella, cherry tomatoes, 2 tablespoons of the basil and vinegar.  Season with salt and pepper. Mix to combine. Remove the mushrooms from the marinade and place on the grill stem side down.  Cook for 3-4 minutes. Flip the mushrooms and fill with the...
Read more