FINGER LICKIN BUFFALO WINGS

INGREDIENTS:

Wingettes
4-6 cups of water
6 tbsp. of kosher salt (no iodine)
Buffalo Sauce (see recipe below)
Cooking spray (I use Pam)
4 tbsp. extra virgin olive oil
Sea salt (to taste)
Ground Pepper (to taste)
Granulated Garlic (to taste)

BUFFALO SAUCE:

1 stick unsalted butter
1 cup hot sauce (I used Franks)
1 cup ketchup
4 tbsp. red wine vinegar
1/3 cup honey

1. Clean wingettes
2. Brine wingettes in water and kosher salt in the refrigerator for 4-6 hours (brine means to allow to soak in)
3. After wingettes are brined drain and pat dry with paper towel
4. Pre-heat oven to 400f.
5. Put wingettes in a bowl and add extra virgin olive oil, sea salt, ground pepper and granulated garlic and toss to coat wingettes
6. Line baking sheet(s) with aluminum foil and spray with cooking spray
7. Line wingettes on baking sheet bone up
8. Spray the wingettes with cooking spray (this will give the skin a nice crispy texture)
9. Bake in oven for 40 minutes (20 minutes on each side – once you turn wingettes over make sure you spray that side with cooking spray for crispy skin) or until cooked through
10. After wingettes are baked through, transfer wingettes to baking pan and pour buffalo sauce all over wingettes.
11. After wingettes are covered nicely in the buffalo sauce return to the oven to bake for another 10 minutes so sauce can get to know the wingettes well
12. Remove from oven and allow to rest for at least 5 minutes before serving.
13. Now For The Buffalo Sauce:
14. Whisk all ingredients together in sauce pan on medium to high heat for about 10 minutes or until sauce begins to boil, turn heat off and then allow to rest for 5 minutes before pouring over wingettes.