My (Almost) World-Famous Chicken Wing Recipe

It took me almost 10 years of trial and error to get this recipe to the point that it's at now.  Believe me....I've never had one single complaint!  I bake my wings, as opposed to frying them, since frying can be REALLY messy (and I never knew how to dispose of the used oil) and baking them adds a lot less calories and fat.  The seasoning measurements are approximate (I pretty much eyeball everything) so add or reduce as much as you like.  Also, the cornstarch addition may sound a little strange, but it definitely makes for a very crispy texture, especially when they're baked.  It's also a good idea to switch the pans between oven racks and turn them around mid-way during the baking process to insure even baking.

1 1/2 to 2 cups all purpose flour
1/3 cup cornstarch
2 T chili powder
1 T garlic powder
1 T steak seasoning (I use Montreal or the equivalent)
2 tsp smoked paprika
2 tsp ground cumin
1 tsp curry powder
2 tsp poultry seasoning
1 tsp cayenne powder
3 tsp salt
1 tsp black pepper
6 to 8 lbs chicken wings, split and wing tips removed and discarded
Your favorite wing sauce (I use Frank's Red Hot or Texas Pete's)

Preheat oven to 400 degrees F.  Prepare two 1/4 sheet pans by covering with aluminum foil and coating well with non-stick cooking spray.

Place all dry ingredients in a 1 gallon resealable bag.  Drop wing pieces, in batches, into the dry mix, seal bag and shake until chicken pieces are completely coated.  Place wing pieces on sheet pans, making sure to space evenly.  Place wings in oven and bake for 20 to 25 minutes.  Remove pans from oven and carefully turn wing pieces.  Bake an additional 20 minutes or so, until crispy on both sides.  Remove from the oven and place in a large bowl (one pan at a time) and coat with wing sauce.  Serve with blue cheese dressing and fresh celery.  Enjoy!  (We always do...)