30 wings (I used all drumettes)
3/4 cup all purpose flour
2 T corn starch
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's Red Hot Wings Buffalo Sauce, plus more for dipping
1/2 cup favorite BBQ sauce (I used homemade), plus more for dipping
Line a baking sheet with foil and spray generously with non-stick cooking spray. Place the flour, corn starch, and spices in a gallon size resealable bag. Add the wings into the bag in two batches. Seal and shake well to coat, then place on prepared baking sheet. Refrigerate uncovered for at least 1 hour.
When ready to bake the wings, preheat oven to 400 degrees. Pour the Buffalo sauce into a bowl. Dip the HOT wings into the sauce and place back on to the baking sheet. Pour 1/2 cup of the BBQ sauce into a bowl. Dip the remaining BBQ wings into the sauce and place back onto the baking sheet.
Bake wings for 30 minutes. Remove from the oven and use the same sauces from earlier to brush onto the wings. Flip them over and brush the other side. Bake another 15 minutes, or until cripsy and cooked through. Discard remaining sauce since it was used on raw chicken. Use some fresh sauce to dip wings one final time after removing from the oven. This will make them perfectly saucy and messy!
Serve with a side of cole slaw and Blue Cheese or Ranch dressing. Enjoy!