My oven baked Buffalo wings recipe

Wings

• Pat the wings dry and place in a large bowl.
• Sprinkle 1-1.5 Tbsp per pound of corn starch over the wings and stir/toss until evenly coated.
• Place the wings skin side down on a baking sheet with a piece of parchment paper underneath.
• Bake at 250°F for 30 minutes.
• After 30 minutes flip the wings over so they’re skin side up and bake at 405°F (with convection fan on if you have it) for an additional 30-60 minutes. I like them very crispy so it’s usually closer to 60 minutes.
• Once they’re done toss them in the sauce and serve.

Buffalo wing sauce

• 1 cup Frank’s Red Hot sauce
• 0.25 cup butter (0.5 stick, 4 Tbsp)
• 2 Tbsp white vinegar
• 2 Tbsp ketchup
• 1.5 Tbsp gochugaru flakes (or to taste)
• 2 tsp Knorr chicken bouillon (or to taste)
• 1 tsp smoked paprika (or to taste)
• 0.5 tsp cayenne powder (or to taste)

Melt all of the above in a saucepan over med-low heat and let simmer for ten minutes. The result is a thick, deep red sauce with manageable heat and depth of flavor. If you want it hotter add more cayenne, or use something else like habanero or Carolina reaper powder.

Hope you like it!