Step 1: Prepare the Wings
If using whole wings, separate them at the joints into drumettes and flats. Discard the wing tips or save them for making stock. Pat the wings completely dry using paper towels – this is absolutely crucial! Any moisture on the skin will prevent crisping. Press firmly and really get them as dry as possible, even if you need to use multiple paper towels. For best results (optional but highly recommended), place the dried wings uncovered on a wire rack set over a baking sheet in the refrigerator for 1-8 hours. This drying time allows the skin to dry out even more, resulting in maximum crispiness. If you’re short on time, you can skip this step, but the texture will be even better if you dry them.

Step 2: Preheat and Prep
Remove wings from the refrigerator 20 minutes before cooking to take the chill off (this ensures even cooking). Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with aluminum foil for easier cleanup. Place a wire cooling rack on top of the foil-lined baking sheet and spray the rack with cooking spray to prevent sticking.

Step 3: Season the Wings
Place the dried wings in a large bowl. In a small bowl, mix together the baking powder, salt, black pepper, garlic powder, and paprika. Sprinkle this mixture evenly over the wings and toss thoroughly until every wing is evenly coated. The mixture should coat all surfaces of the wings uniformly. Arrange the wings on the prepared wire rack in a single layer, making sure they’re not touching or overlapping. Space them out for proper air circulation.

Step 4: Low-Temp Baking Phase
Bake the wings at 250°F for 30 minutes. This low-temperature phase gently renders some of the fat from the skin and starts the cooking process without browning. The wings will look pale and won’t be crispy yet – this is completely normal and expected!

Step 5: High-Heat Crisping Phase
After 30 minutes, increase the oven temperature to 425°F (220°C). Continue baking for 20-25 minutes, then flip the wings over with tongs. Bake for an additional 20-25 minutes until the wings are deep golden brown, crispy, and the internal temperature reaches 165°F. The skin should be bubbly and crispy, and the wings should feel light and crispy when you pick them up. Total time at high heat is 40-50 minutes.

Step 6: Make the Buffalo Sauce
While the wings finish their final baking time, make your buffalo sauce. In a small saucepan over low heat, melt the butter. Remove from heat and whisk in the Frank’s RedHot sauce until smooth and well combined. If using, add the vinegar, Worcestershire sauce, and garlic powder. Taste and adjust – add more hot sauce for spicier wings or more butter for milder wings. Keep warm until wings are ready.

Step 7: Sauce the Wings
Remove the crispy wings from the oven and let them rest for 2-3 minutes (this makes them even crispier!). Transfer the wings to a large bowl with a lid or a large pot. Pour the buffalo sauce over the wings, cover with the lid, and shake vigorously until all wings are evenly coated. Alternatively, you can toss them with tongs or a spoon, but shaking in a covered container creates the most even coating.

Step 8: Serve Immediately
Transfer the sauced wings to a serving platter. Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks. Have plenty of napkins ready – things are about to get deliciously messy!