@metadavid
**Ingredients**
- 2–3 lb chicken wings with skin
- 1 tbsp aluminum-free baking powder (key for crispiness)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
Buffalo Sauce
- ½ cup Frank’s RedHot Original
- 3–5 tbsp unsalted butter (to taste)
- Optional: dash of Worcestershire or honey
# **Instructions**
**1. Prep for Crispiness (important)**
1. Preheat oven to 425°F.
2. Pat wings very dry with paper towels (this matters).
3. Toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
🔑 Baking powder raises pH → better browning without breading.
**2. Bake**
1. Place wings on a wire rack set over a foil-lined baking sheet.
2. Bake:
- 20 minutes, flip
- 20–25 more minutes until deep golden and crispy
3.
If you want extra crisp:
- Finish with 5 minutes under the broiler, watching closely.
**3. Make the Buffalo Sauce**
1. Melt butter over low heat.
2. Whisk in Frank’s RedHot.
3. Taste and adjust:
- More butter = milder
- Less butter = hotter
4.
**4. Toss & Serve**
- Toss hot wings in sauce right before serving
- Serve immediately
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