Chicken Wings, Baked
2006-09-24 Chris Shenton
Serves: 2

I learned to love chicken wings in upstate New York, but haven't found
any in DC that were comparable.  We've done some good renditions using
the normal deep fry method but it's messy.  Figured I'd try high heat
convection cooking to crisp them up instead. The idea came from
"cracklin' wings" posted by Damsel in rec.food.cooking. I figured a
hot convection oven might crips where her relatively cool conventional
one did not.

All proportions here are wildly approximate.

20		Wings, separated into pieces
1	cup	Flour
1	tbs	Salt
1	tsp	Pepper, ground

2	Tbs	Butter
1	tsp	Garlic Powder
1	tsp	Onion Powder
1	tsp	Red and Black Pepper, ground
1	tsp	Chili Pepper flakes
1	cup	Durkee hot sauce 

Preheat convection oven to 500F, pure convection.
[probably should have lined sheet with foil for easy cleanup]
Mix Flour, Salt, Pepper in ziptop bag. 
Add wings, 5 at a time, shake to coat.
Shake off excess flour and put on cooling rack on top of baking sheet.
Place in oven and bake.
In about 10 minutes the top should be getting light brown,
and a LOT of smoke will be produced.
Remove, use a thin spatula to free wings from the rack,
rotate to un-done side, return to oven to finish, about 10 minutes.

Meanwhile, 
Melt butter, add spices, simmer a bit to imbue butter with flavors.
Add Hot Sauces and stir.
Bring to simmer and simmer it very low, covered, while wings cook.

Sauce wings while still hot.
Serve with the usual Blue Cheese and Sour Cream, Celery, Carrot sticks.