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4 pounds chicken wings (using the whole wing or halve them at the joints, discarding wingtips)
¼ cup all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Buffalo sauce:
1/3 cup Tapatio Hot Sauce
1½ cups light brown sugar
1 tablespoon water
Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray. Keep the chicken wings whole or halve them at the joints, discarding wingtips. Use paper towels to pat the wings dry and place them in a large bowl. It’s important to dry them very well. Combine the salt, pepper, garlic powder, paprika, flour and cornstarch in a small bowl. Sprinkle the seasoning over the wings, tossing evenly to coat. Arrange wings, skin side up, in single layer on prepared wire rack. Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. Total cook time will depend on the size of the wings but may take up to 1 hour. Remove from oven and let stand for 5 minutes. Transfer wings to a bowl and toss with sauce.
Buffalo Sauce:
In a medium saucepan over medium heat, stir together all sauce ingredients. Mix well until sugar has dissolved. Remove from heat and allow to cool to room temperature before adding to wings or prepare the sauce ahead of time and refrigerate.
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