Adapted from Jeff Weener’s personal recipe. From Jeff, “Even though they are called Buffalo wings, this recipe is very different than the typical “wet” wing. These are dry wings.”
4 pounds chicken wings or drumettes
Preheat oven to 390 degrees convection or 400 degrees conventional.
Cut chicken wings in half or use “cut wings” such as Empire frozen gourmettes.
Lightly coat with cornstarch. Place wings in a pan lined with non-stick foil . Bake until brown..
Mix the wings in the sauce then put the wings back on the pan and bake for another 7-10 minutes until they dry out. There will be extra sauce that you can use if someone wants them extra hot.
Recipes: Appetizers, Poultry, Wings, Kosher