Step 1: Coat raw chicken wings in a mixture of cornstarch and kosher salt – 2 teaspoons of cornstarch and 1/2 teaspoon of kosher salt per pound.

Step 2: Bake coated wings on an oven-safe rack in a rimmed baking sheet for 30 minutes at 250°F, then 50 minutes at 425°F, rotating the pan halfway through cooking time.

Step 3: Coat in Kim’s Sauce sauce and serve!

Categories: Appetizer


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