Ingredients:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 tbsp aluminum-free baking powder
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/3 cup Frank's RedHot sauce
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an oven-safe wire cooling rack on top of a large rimmed baking sheet.
  2. Pat the 2 lbs chicken wings with paper towels until they feel tacky.
  3. Place wings in a large bowl and sprinkle with 1 tsp kosher salt.
  4. Let them sit for 5 minutes until the salt draws out beads of moisture, then pat dry one last time.
  5. Whisk 1 tbsp baking powder, 1 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper in a small ramekin.
  6. Dust the mixture over the wings and toss until every crevice is evenly coated with a thin film.
  7. Arrange wings on the wire rack over the baking sheet, leaving space between each.
  8. Bake for 20 minutes, then flip each wing using tongs. Continue baking for another 20 to 25 minutes until the skin is dark golden and sounds hollow when tapped.
  9. Whisk 1/3 cup Frank's RedHot, 4 tbsp melted butter, and 1/2 tsp Worcestershire sauce in a clean bowl.
  10. Toss the hot wings in the sauce until they are glossy and fully coated. Serve immediately.