Baked Chicken Wings

Preparation

1. Chicken

   Dry chicken with paper towels

   One by one, take each wing and identify where the drumette meets the flat. Examine this area for the joint, which is a slightly raised and flexible area separating the two parts of the wing.

   Make an incision through each joint to separate the drumette from the flat.

   Mark as complete

2. Marinade

   Combine baking powder, corn starch and salt

   Thoroughly mix with chicken (easy to do by adding together in a large ziplock bag, closing it and throwing it about)

   Mark as complete

3. Bonus step

   Place chicken on wire rack and leave to dry out in fridge for 8-24 hours (will result in a crispier texture)

   Mark as complete

4. Bake chicken

   Place wire rack on middle or upper shelf of the oven and add chicken

   Make sure to tightly wrap the oven tray below to catch drippings

   Bake at 230 C for 40 minutes or until golden brown, flipping occasionally 

   Mark as complete

Sauce

1. Make sauce

   Begin to prepare the sauce about 2-5 minutes before taking the chicken out the oven

   Add hot sauce to a saucepan, raise heat to medium and wait until the sauce starts to bubble

   Lower heat to low and add 1 tablespoon at a times, stirring constantly to fully incorporate each batch before adding the next

   Once all butter is incorporated, turn off the heat because the buffalo sauce is ready

   Mark as complete

2. Sauce chicken

   Remove chicken from oven and add to large mixing bowl

   Pour buffalo sauce over chicken and toss until fully incorporated

   Ready to serve

   Mark as complete