Ingredients:

  • 3 lbs Chicken Wings (Drumettes & Flats)
  • 1 Tbsp Aluminium Free Baking Powder
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 6 Tbsp Unsalted Butter (cubed)
  • ½ cup Frank's RedHot Original Sauce
  • 1 tsp White Vinegar
  • ½ tsp Garlic Powder
  • ¼ tsp Cayenne Pepper (Optional)

Instructions:

  1. Thoroughly pat the chicken wings dry using paper towels. Moisture is the enemy of crispness!
  2. In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
  3. Arrange wings in a single layer on a wire rack placed over a baking sheet. Refrigerate, uncovered, for at least 1 hour (up to 4 hours) to allow the skin to air-dry further.
  4. Preheat the oven to 425°F (220°C).
  5. Place the rack/sheet setup into the hot oven and bake for 25 minutes.
  6. Flip the wings over. Continue baking for another 20–25 minutes, until the internal temperature reaches 165°F (74°C) and the skin is deeply golden and visibly crisp.
  7. While wings finish, combine butter, hot sauce, vinegar, and seasonings in a small saucepan over low heat. Whisk constantly until the butter is fully melted and the sauce is homogenous. Do not boil.
  8. Transfer the hot, crispy wings to a clean bowl. Pour the Buffalo sauce over them and toss quickly until every piece is coated. Serve immediately with blue cheese dressing and celery sticks.