Buffalo Chicken Wings

To start, in a small saucepan, combine all the sauce ingredients. Bring to a boil and let it simmer on low heat for 5 minutes or until the sauce has reduced by half. Keep warm and set aside.

Cut each chicken wing at the joints to yield three pieces. Discard the smallest piece and keep the two larger ones. Pat dry each piece with paper towels.

In a large sealable plastic bag (Ziploc), mix the cornstarch and spices. Add the chicken wings to the bag and toss well to coat them evenly. Massage the wings with the spices to ensure they adhere to the meat. Refrigerate for 1 hour.

Preheat the oven to 400°F (200°C). Place a non-stick cooling rack on top of a baking sheet lined with aluminum foil.

Bake the chicken wings for 30 minutes, flipping them halfway through. Brush the wings with Buffalo sauce and continue baking for 5 minutes.

Flip the chicken wings, brush the other side with Buffalo sauce, and continue baking for an additional 5 minutes. If desired, broil for a few extra minutes. Finally, serve the chicken wings with blue cheese sauce.