Buffalo Wings
Ingredients
Chicken Wings
- 1 Tbsp cornstarch
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp salt
- 1 Tbsp cooking oil
- 2.5 lbs. chicken wings or drumettes
Buffalo Sauce
- 4 Tbsp butter
- 1/2 cup Frank's Redhot Sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
Instructions
- 1
Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
- 2
Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
- 3
Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
- 4
Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
- 5
While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
- 6
Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.
