Ingredients:

  • 2.5 lbs (approximately 1.13 kg) chicken wings, separated at the joints, tips discarded (about 18-24 wings)
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) freshly ground black pepper
  • 1 tablespoon (15 ml) baking powder (not baking soda!)
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon (15 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (120 ml) hot sauce (such as Frank's RedHot - the gold standard!)
  • 1 tablespoon (15 ml) white vinegar
  • 1/2 teaspoon (2.5 ml) Worcestershire sauce
  • Pinch of cayenne pepper (optional, for extra heat)

Instructions:

  1. Pat chicken wings completely dry with paper towels. Seriously, get them bone dry. This is key!
  2. In a large bowl, toss the wings with salt and pepper. Arrange wings in a single layer on a wire rack set over a baking sheet. Refrigerate, uncovered, for at least 2 hours, or up to 8 hours. This allows the skin to dry out further.
  3. Preheat oven to 425°F (220°C). Line another baking sheet with parchment paper for easier cleanup.
  4. In a large bowl, combine baking powder, cornstarch, garlic powder, onion powder, and smoked paprika. Add the dried wings to the bowl and toss until evenly coated.
  5. Arrange wings in a single layer on the prepared baking sheet, ensuring they aren't touching. Bake for 20 minutes. Flip the wings and bake for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and they are golden brown and crispy.
  6. While the wings are baking, whisk together the melted butter, hot sauce, vinegar, Worcestershire sauce, and cayenne pepper (if using) in a medium bowl.
  7. Once the wings are cooked, transfer them to the bowl with the sauce and toss to coat evenly. Serve immediately!