2lbschicken wings. separated into wingettes and drumettes
1Tbspbaking powder(DO NOT USE BAKING SODA!)
3Tbsphot wing sauce(Duff's or your favorite hot wing sauce)
1/4cupBBQ sauce(Duff's or your favorite BBQ sauce)
You must use a convection function in your oven for this recipe. Set the rack to middle position. Preheat oven to 450F.
Line a baking sheet with foil, then parchment paper. Set aside.
Pat dry chicken wings with a paper towel. Place the wings in a large bowl. Add the baking powder, salt and pepper. Mix by hand until all wings are evenly coated. Spread the wings on the baking sheet.
Place the tray with the wings in the oven and bake at 450F convection for 20 minutes.
Meanwhile, prepare the sauce by combining the hot sauce, the BBQ sauce and the minced garlic in a small bowl.
Carefully remove the baking sheet from the oven and place on a cooling rack. Let rest for 5 minutes. This will help the wings retain retain more of their crispiness after applying BBQ sauce.
Pour the sauce over the wings, then mix them with two spatulas to ensure all wings are evenly coated with the sauce.
Alternatively, transfer the wings to a mixing bowl, pour the sauce over the wings and mix well. Transfer the wings back to the baking sheet.
Move the wings back into the oven and bake for additional 8 minutes at 400F convection, flipping once halfway, or until the wings are nicely browned and start to char. This usually takes no more than 8-10 minutes but the time will depend on how your oven bakes.
Remove from the oven and serve hot.
If you want to double the recipe, simply double the amounts of wings and the sauce ingredients. You will have to use a very large baking sheet (16" x 21") for a double recipe, or bake on two smaller baking sheets.