Ingredients:

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

Instructions:

  1. Pat the chicken wings with paper towels until they are completely dry to the touch. Surface moisture must be removed to prevent steaming.
  2. In a large mixing bowl, whisk together the baking powder, sea salt, garlic powder, smoked paprika, onion powder, and black pepper.
  3. Add the wings to the bowl and toss vigorously until every wing is evenly coated in a thin layer of the dry rub.
  4. Set a stainless steel wire cooling rack inside a large rimmed baking sheet. Arrange the wings in a single layer on the rack, ensuring they do not touch.
  5. Place in a preheated oven at 220°C (425°F) for 20 minutes, until the fat begins to bubble and hiss.
  6. Carefully turn each wing over using tongs to ensure the underside gets direct heat.
  7. Bake for another 25-30 minutes until the skin is deep golden and feels hard when tapped.
  8. In a separate bowl, whisk together the melted butter, hot sauce, and Worcestershire sauce to create the Buffalo glaze.
  9. Remove wings from the oven and immediately toss them in the Buffalo glaze while hot. Serve immediately for maximum crunch.
  10. Let them sit for 2 minutes before serving so the sauce can set into a velvety glaze.