Ingredients:

  • 5 lbs Chicken Wings (separated drumettes and flats)
  • 2 tsp Baking Powder (aluminum-free)
  • 1 tsp Kosher Salt (or flaky sea salt)
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 cup Unsalted Butter
  • 3/4 cup Frank’s RedHot Original Sauce
  • 1 Tbsp White Vinegar (distilled)
  • 1 Tbsp Honey or Brown Sugar (optional)
  • 1/2 tsp Worcestershire Sauce

Instructions:

  1. Prep the Wings: Pat the chicken wings aggressively dry using kitchen paper to remove all surface moisture. If the wings are whole, separate them into drumettes and flats.
  2. Combine the Rub: In a small bowl, whisk together the baking powder, salt, pepper, garlic powder, and smoked paprika.
  3. Toss and Coat: Place the dry wings into a large mixing bowl. Sprinkle the seasoning mix over the wings and toss thoroughly until every piece is evenly coated.
  4. Chill (The Secret Step): Arrange the seasoned wings in a single layer on a wire rack placed inside a rimmed baking sheet. Place the tray in the refrigerator, uncovered, for a minimum of 30 minutes, or up to 4 hours, to completely dry the skin. This step is crucial for crispiness.
  5. Preheat and Position: Preheat your oven to a low temperature of 135°C (275°F). Position an oven rack in the upper middle position.
  6. Low-Heat Bake: Bake the wings at the low temperature for 25 minutes. This step gently renders the fat.
  7. Increase Heat and Flip: Increase the oven temperature to 220°C (425°F). Carefully flip the wings using tongs.
  8. High-Heat Crisp: Continue baking for another 15–20 minutes, or until the wings are deep golden brown and shatteringly crisp. The internal temperature should be 82°C (180°F).
  9. Rest: Remove the wings from the oven and let them rest on the rack for 5 minutes while you prepare the sauce.
  10. Make the Sauce: In a small saucepan, melt the butter over low heat. Once melted, whisk in the hot sauce, white vinegar, honey/sugar (if using), and Worcestershire sauce. Simmer gently for 1 minute until well combined. Remove from heat.
  11. Toss: Transfer the hot wings to a large, clean bowl. Pour the sauce over the wings and toss quickly and thoroughly until they are fully coated.
  12. Serve Immediately: Transfer to a serving platter and serve immediately with Blue Cheese dip and celery sticks.