The Ultimate Crispy Juicy Baked Hot Wings

* **Prep time:** 15 mins (+1 hour drying time recommended)

* **Cook time:** 45–50 mins

* **Serves:** 3–4

### Ingredients

#### The Wings

* **2 lbs (1kg) Chicken Wings:** Split into flats and drumettes, tips removed.

* **1 tbsp Baking Powder:** (**MUST** be aluminum-free to avoid a metallic taste).

* **1 tsp Kosher Salt**

* **1/2 tsp Black Pepper**

* **1/2 tsp Garlic Powder**

#### The Spicy Hot Sauce

* **1/2 cup Hot Sauce:** (Classic Frank’s RedHot is best for that traditional flavor).

* **4 tbsp Unsalted Butter**

* **1 tbsp Honey or Brown Sugar:** (To balance the heat).

* **1 tsp White Vinegar**

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### Instructions

#### 1. Dry the Wings (The Secret Step)

For the crispiest skin, moisture is your enemy.

* Pat the wings **extremely dry** with paper towels.

* *Optional but recommended:* Place the wings on a wire rack over a baking sheet and leave them uncovered in the fridge for 1–2 hours. This dehydrates the skin further.

#### 2. Season and Preheat

* Preheat your oven to **425°F (220°C)**.

* Line a large baking sheet with aluminum foil for easy cleanup. Place a **wire rack** on top of the foil and spray it lightly with cooking spray.

* In a large bowl, mix the baking powder, salt, pepper, and garlic powder.

* Add the dry wings to the bowl and toss until thoroughly and evenly coated.

#### 3. Bake

* Arrange the wings on the wire rack in a single layer, ensuring they are not touching.

* Bake for **40–50 minutes**, flipping them halfway through, until they are deep golden brown and crispy.

#### 4. Make the Sauce

* While the wings are baking, combine the hot sauce, butter, honey, and vinegar in a small saucepan over medium heat.

* Whisk until the butter is melted and the sauce is smooth and simmering. Remove from heat.

#### 5. Toss and Serve

* Once the wings are done, transfer them immediately to a large bowl.

* Pour the warm sauce over the wings and toss until fully coated.

* Serve immediately with celery sticks and blue cheese dressing.

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### Key Tips for Success

> **Aluminum-Free Baking Powder:** This is not optional. Regular baking powder contains aluminum, which will give the wings a bitter, metallic taste.

> **Wire Rack:** Do not skip the wire rack. It allows hot air to circulate under the wings, ensuring they get crispy all over rather than sitting in their own fat.