Buffalo wings / drumettes (Bake)

This is a way to get crispy, delicious wings without deep frying or breading.  Similar method to Alton Brown, tweaked a little bit.

Ingredients

1 cup all purpose flour

1 teaspoon red chilly power

1 teaspoon paprika

1 tbsp garlic powder

1 teaspoon cayenne pepper

1 teaspoon black pepper

1/2 teaspoon kosher salt

20 chicken wings or drumettes 

• Start by lining a baking sheet with foil. Generously coat a cooling rack with cooking spray and place it in the baking pan. Or you could use a broiler pan. You just need something to get the wings up off the pan if possible. It will make your finished wings a lot less greasy.

• Dry the drummettes well with paper towels. Don’t skip this step. It helps the flour mixture adhere to the wings better making a crispy coating instead of a wet, gummy one

• Season with salt and pepper

• Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well. Add the dried drummettes to the bag with the flour mixture and toss until well coated.

• Remove the wings, shaking off any excess flour coating, and place them on the prepared cooling rack. Place the prepared wings in the refrigerator, uncovered, for at least one hour. 

• Preheat the oven to 450F degrees. Place sheet with wings on middle rack and bake for 20 minutes per side, until they're nice an crisp.

 Sauce:

 2 1/2ounces unsalted butter

1 Tbsp brown sugar

1 clove garlic, minced

 1/2 cup Frank's Red Hot Cayenne Pepper Sauce

1 teaspoon onion powder

1 teaspoon cracked red pepper flakes

1/2 tsp celery flakes (optional)

1/2 parsley flakes (optional)

• In a pan melt butter, brown sugar, minced garlic, hot sauce, onion powder, celery flakes, parsley flakes, and red pepper flakes and mix ingredients well. Remove from heat and set aside.

• Remove wings from oven and immediately transfer to a large bowl.  Add sauce to toss so that wings are well coated with sauce. 

Enjoy!