Boulder's Hot Wings

Boulder's Hot Wings

8 chicken wings or legs
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.