1-First Step: Prepare Your Equipment Start by adjusting your oven rack to the upper-middle position and preheating to 425°F. This high temperature is crucial for achieving crispy skin. While the oven heats, line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. Spray the rack with non-stick spray to prevent sticking. The wire rack is essential it allows hot air to circulate completely around the wings, ensuring even crisping on all sides without flipping them in their own drippings.

2-Second Step: Dry and Season the Wings Pat your chicken wings very dry with paper towels. This step cannot be overstated moisture is the enemy of crispiness! The drier your wings, the crispier they’ll become. Take your time here and really press those paper towels into the skin. In a large bowl, combine the spice rub ingredients: 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 2 tablespoons aluminum-free baking powder. Mix well to combine. Add the dried wings and toss thoroughly until every piece is evenly coated with the mixture.

3-Third Step: Arrange and Bake Arrange the seasoned wings skin-side up in a single layer on the prepared wire rack. Avoid overcrowding if necessary, use two baking sheets to ensure proper air circulation between wings. Place the baking sheet on the upper-middle rack of your preheated 425°F oven. Bake for approximately 40-60 minutes total, turning the wings every 20 minutes for even browning. The exact time depends on wing size; larger wings may need up to 1 hour.

4-Fourth Step: Make the Buffalo Sauce While the wings bake, prepare your sauce. In a small saucepan, combine 1/3 cup hot sauce, 1 cup sugar, and 1 tablespoon water. Heat over medium heat, stirring occasionally until the sugar completely dissolves. Remove from heat and let the sauce cool slightly before using.

5-Final Step: Rest, Sauce, and Serve Once the wings are golden brown and crispy, remove them from the oven. Let them rest for 5 minutes this allows the juices to redistribute throughout the meat for maximum juiciness. Transfer the wings to a large bowl, pour the cooled buffalo sauce over them, and toss gently to coat. Serve immediately while hot and crispy. For those who prefer naked wings, serve the sauce on the side for dipping.