Hawk Wings Recipes

SEATTLE HAWK WINGS

Steps:

• Wash wings and remove any pin feathers that may still in the wings.
• Preheat oven to 350 degrees F.
• Disjoint Chicken wings, discarding tips (or save for use in Chicken stock). Cut wings in half at joint making 2 pieces.
• Place in marinade conatiner with a lid.
• Combine ingredients for marinade and stir with wire wisk.
• Cover chicken wings with marinade and let stand overnight in refrigerator, or at least several hours.
• Before baking wings prepare two jelly roll pans by covering with aluminum foil and placing a baking rack spayed with cooking spray on top.
• Place dry rub ingredients in blender and pulse for 30 seconds. Tansfer to a 1 gallon zip lock baggie.
• 1/2 hour before baking drain wing pieces in collander and dry chicken pieces with paper towl.
• Place chicken wings in ziplock bag a few pieces at a time and shake until coated. Place seasoned wing pieces on baking rack.
• Place chicken in oven for 20 minutes. Remove from oven and brush on BBQ sauce and turn pieces. Bake 20 more minutes remove from oven brush with more BBQ sauce and return to oven for 5-10 more minutes.
• Remove from oven and serve on platter or keep warm in crockpot on WARM.

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.