Baked Buffalo Chicken Wings/ Baked Spicy Chicken Wings!

For the Buffalo Wings Pouring Sauce
Hot pepper sauce (such as Frank’s RedHot®): 1/2 cup
Olive oil or melted butter: 3 tbsps

Method:
1. Cut wings at joints.
2. Wash wings and thoroughly dry them using paper towels. The drier the wings the crispier they will turn out.
3. Line a baking sheet or roasting pan with parchment paper/foil, and place a cooling rack or equivalent on top of the lined roasting pan. The coated wings will be placed on top of this rack while baking in the oven. This will stop the wings from soaking up all the fat that drips down from the wings as it is cooking.  Lining the roasting tin will allow all that grease to be easily cleaned up.
4. Combine flour, cayenne pepper, garlic powder, black pepper and salt in a bowl. Add any other dried spices of your choice to the flour.
5. Dredge the prepared wings into the flour mixture . Place the dredged wings on the prepared rack and place the entire set up in the lowest shelf of your fridge for 45 min-1 hr uncovered. This will allow the coating to set and create a wonderfully crispy coating.
6. Preheat oven to 200 C or 400F for 7 minutes.
7. Take out the wings from the fridge and in the center of a hot oven. Bake at 200C for 30 minutes. Then turn over and cook for another 25-30 minutes until the flour coating appears nice and crispy and the wings are cooked. Take out of the oven and rest for 5 minutes. Place the wings in a serving bowl.