Boulder's Hot Wings
1 cup AP Flour
1 1/4 tsp baking powder
Olive oil, to coat
Sauce:
1 stick Unsalted Butter
1 Tbs white wine vinegar
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp Season-All seasoned salt or Old Bay
1 tsp French's Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 cup Frank's hot sauce
Bake for 30 to 35 mins at 425°F.
Coat:
Put flour and baking powder into a plastic shopping bag. Add chicken wings, Shake until coated well.
Refrigerate:
Place a footed wire rack onto a aluminum foil lined baking sheet then place the chicken wings on the wire rack and refrigerate for at least 30 minutes.
Sauce:
In a saucepan melt together butter, vinegar, hot sauce cayenne pepper, garlic powder, seasoned salt, worcestershire & hot sauce.
Stir well to combine.
Bake:
Remove wings from fridge, brush a light coating of olive oil on the skin. Bake for 20 mins.
Flip wings over, brush bottom side with a light coating of olive oil then continue to bake for an additional 5 to 7 mins.
Baste:
Remove from oven, lightly baste underside then flip right side up & baste. Bake an additional 5-7 mins.
