Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.

Preheat oven to 250°F.

Set an oven-safe wire rack into a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.

In a large bowl, whisk together cornstarch and kosher salt.

Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.

Increase oven temperature to 425°F and move baking sheet to upper middle rack. Bake for 40-50 minutes more until golden brown, rotating the sheet half way through.

Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in hot sauce until smooth.

When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour warm buffalo sauce over; gently stir to coat evenly. Transfer coated wings to platter and serve with blue cheese dip (recipe below).

Add blue cheese, garlic and sour cream to a medium bowl. Using the back of a fork, smash blue cheese crumbles into sour cream until flavors have melded. Stir in vinegar. Add salt and freshly ground black pepper to taste. Serve.