Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Pat 2 pounds split chicken wings very dry. Toss them with 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and black pepper.

2. 2

   Arrange the wings skin-side up on a wire rack set over a foil-lined sheet pan, leaving space around each piece. Bake 25 minutes, then turn and bake 20–25 minutes more, until the skin is browned and the thickest wing reaches 165°F.

3. 3

   For a crisper finish, raise the oven to 450°F and bake 5–8 minutes, watching the smaller pieces. The skin should look blistered and feel firm when tapped.

4. 4

   Toss the hot wings with ½ cup buffalo sauce, barbecue sauce, or lemon-pepper butter. Rest 3 minutes, then serve with celery and dip.