Crispy baked chicken wings with a buffalo-style sauce, inspired by @thepioneerwoman. The method emphasizes drying the wings and using baking powder for extra crispiness.
1️⃣ Trim off the wing tips (discarding them), then slice through the joint to separate the drumettes from the wings. Pat both pieces thoroughly dry between two paper towels. (This step is important as it will help them crisp up in the oven).
2️⃣ To a large bowl, add the wings, drumettes, salt, and baking powder. Toss until evenly coated.
3️⃣ Cover a half sheet pan with foil or parchment paper (for easy cleanup), and line it with a wire rack (if you have one). Generously coat the rack with oil, and then arrange the wings and drumettes on the rack, leaving space between each. Let the wings stand at room temp for 1 hour (this will dry out the skin), or up to 24 hours in the refrigerator.
4️⃣ Preheat the oven to 450F. Bake the wings for 25 mins, flip, and bake for another 20-25 minutes until golden brown and crispy.
5️⃣ Meanwhile, make the sauce: Mix together the melted butter, smoked paprika, garlic powder, onion powder, salt, pepper, honey, and buffalo sauce. Taste and add more salt, honey, or buffalo sauce, if desired.
6️⃣ Transfer the wings into a large bowl and pour on the sauce. Toss until evenly coated.
7️⃣ Serve in a large shallow bowl with celery sticks, ranch dressing, and extra buffalo sauce on the side. Enjoy!
