Classic Buffalo Chicken Wings

Steps

1. 1.

   1.

   Dry And Season** Pat the wings very dry with paper towels. In a large bowl, toss them with the baking powder, salt, garlic powder, black pepper, and smoked paprika until evenly coated. Dry skin is what gets you crisp, so do not skip the blotting.

2. 2.

   Arrange For Baking

   Set a wire rack over a foil-lined sheet pan and lightly oil the rack. Spread the wings in a single layer with a little space between them. Crowding steams the skin and softens it.

3. 3.

   Bake Until Crisp

   Heat the oven to 220 C / 425 F. Bake for 20 minutes, flip each wing, then bake another 20 to 25 minutes until deep golden and the skin is crisp. The meat should pull easily from the bone near the joint.

4. 4.

   Make The Buffalo Sauce

   While the wings finish, melt the butter in a small saucepan over low heat. Whisk in the hot sauce, honey, and vinegar until smooth and glossy. Keep it warm so it stays pourable.

5. 5.

   Toss And Coat

   Transfer the hot wings to a clean bowl. Pour over the Buffalo sauce and toss until every piece is coated. Work quickly so the sauce hits while the skin is still hot and ready to cling.

6. 6.

   Serve With Dip

   Pile the wings onto a platter with celery sticks and blue cheese dressing on the side. Serve immediately while the coating is sticky and the skin still crackles. Ranch works if blue cheese is not your thing.