Buffalo Chicken Wings

🥘 Ingredients

• chicken wings 900 g
• baking powder 2 tsp
• cornstarch 2 tsp
• salt 2 tsp
• oil 2 tbsp
• butter 50 g
• garlic 2-6 cloves
• Frank’s hot sauce 4 tbsp
• ?blue cheese dressing
• ?celery sticks

1. 1

   >> [auto scale]: true

Wings

1. 1

   Carefully dry chicken wings with paper towels. In a large bowl , combine wings with baking powder , cornstarch and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Transfer to the fridge.
2. 2

   Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours .
3. 3

   2. When Ready to Bake: Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Transfer wings to a large bowl and toss with oil . Retain them to the sheet pan (rack optional) and cook for 20 minutes . Flip wings and continue to cook until crisp and golden brown, 15-30 minutes longer, flipping a few more times towards the end.

Sauce

1. 1

   Meanwhile, melt butter in a small saucepan and cook over medium heat until melted, then add garlic and cook until fragrant but not browned, about a minute. Add the Frank’s hot sauce whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with ?blue cheese dressing and ?celery sticks , conspicuously shunning anyone who says that real Buffalo wings must be fried.