Baked Chicken Wings

Ingredients

• 4 pounds chicken wings – split at the joints, wingtips removed, patted dry
• 1 tbsp baking powder
• 2.5 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 1 tsp garlic powder
• 1 tsp paprika
• 0.5 cup hot sauce – warmed and used as sauce (for serving)
• 0.25 cup unsalted butter – melted and combined with hot sauce (for serving)

Instructions

1. Line a rimmed baking sheet with foil and set a wire rack inside. Pat the chicken wings very dry with paper towels, then split at the joints and remove wingtips if attached.
2. In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and paprika. Add wings and toss until every surface is evenly coated. Use aluminum-free baking powder to avoid off flavors.
3. Arrange wings skin-side up on the rack, spacing them so they do not touch. For extra crispness, refrigerate uncovered 8–24 hours to dry the skin (optional).
4. Preheat the oven to 425°F with a rack in the upper-middle position. Bake the wings 20–25 minutes.
5. Flip the wings and rotate the pan. Continue baking 20–25 minutes more, until the skin is deeply browned and crisp and the thickest parts register 185–200°F or the juices run clear.
6. While wings finish, gently melt the unsalted butter with the hot sauce in a small saucepan over low heat until smooth.
7. Toss the hot wings in some of the butter–hot sauce or serve the sauce on the side for dipping. Rest 5 minutes on the rack to let the crust set, then serve immediately.