Every hot sauce needs a killer Buffalo Wings recipe, and these do not disappoint!
This wing sauce is our take on classic Buffalo Sauce - rich, medium heat - not sweet - with garlic & spices to balance the flavor. Use this sauce on anything you like!
Our wings are baked to crispy perfection - all the flavor without the mess of frying.
4
10 minutes
80 minutes
American
Appetizers
2 lbs chicken wings, seperated into flats & drums
2 tablespoons cornstarch
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2/3 cup Kirk’s Hot Sauce
6 tablespoons unsalted butter
1 tablespoon white vinegar
¼ teaspoon Worchestershire sauce
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
Salt (to taste)
Preheat oven to 250F
Place an oven-safe wire rack (I use a cooling rack) onto a baking sheet lined with foil. Spray or brush wire rack with oil.
In a large bowl, whisk together cornstarch and spices.
Pat chicken wings dry with paper towels. Add to bowl with cornstarch & spices; toss to coat evenly.
Arrange on a single layer on the baking sheet.
Back on the lower-middle oven rack for 30 minutes.
Increase oven temp to 425F. Move baking sheet to upper middle rack.
Bake for 40 minutes or until golden brown. Meanwhile, prepare wing sauce (below.)
When wings are golden and crispy, remove them from oven and rest on the rack for 5 minutes.
Place wings in large bowl and pour wing sauce over them. Toss to coat.
Serve with blue cheese & veggies.
Combine all ingredients in a small pot over medium heat. Bring to a simmer while stirring with a whisk.
Once the liquid begins to bubble, remove from heat. Whisk to fully combine.
Use on chicken wings, or on anything that needs a delicious buffalo sauce!
Kirk's Hot Sauce
