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Crispy Baked Buffalo Wings Recipe - Made with Eagle Wingz Cayenne Cassie's Aged Red Cayenne Pepper Sauce from Peppers.com
Eagle Wingz Cayenne Cassie's Aged Red Cayenne Pepper Sauce
- Private group -
April 25, 2018
Ingredients For the wings:
- 2 tablespoons cornstarch
- 1 1/2 teaspoons kosher salt
- 3 pounds chicken wings drumettes and flats separated (look for 'party wings' at the grocery store)
Ingredients For the buffalo sauce:
- 1/2 cup butter
- 2 cloves garlic minced
- 1/2 cup Eagle Wingz Cayenne Cassie's Aged Red Cayenne Pepper Sauce
Directions:
- Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
- Preheat oven to 250°F.
- Set an oven-safe wire rack into a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.
- In a large bowl, whisk together cornstarch and kosher salt.
- Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.
- Increase oven temperature to 425°F and move baking sheet to upper middle rack. Bake for 25 minutes. Rotate rack, front to back, and bake 25 minutes more until golden brown.
- Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in Eagle Wingz Cayenne Cassie's Aged Red Cayenne Pepper Sauce until smooth.
- When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour warm buffalo sauce over; gently stir to coat evenly. Transfer coated wings to platter and serve with ranch or blue cheese for dipping.
Check out all of our great sauces and spices at www.Peppers.com
Eagle Wingz Cayenne Cassie's Aged Red Cayenne Pepper Sauce
