Crispy Chicken Wings with Two Sauces

Ingredients

• 3 lbs chicken wings, split into flats and drumettes
• 1 tbsp baking powder (not baking soda, read the label twice)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/3 cup hot sauce (Frank's if you want it classic)
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• Pinch of cayenne if you like pain
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• Fresh cracked black pepper

Steps

1. Pat the wings bone dry with paper towels. This is the most important step and I am not joking. Wet wings steam, dry wings crisp. 2. Toss the wings with the baking powder, salt, pepper, garlic powder, and smoked paprika until every piece is coated. 3. Arrange on a wire rack set over a foil-lined baking sheet, leaving space between each wing. 4. Refrigerate uncovered for at least 1 hour, overnight if you planned ahead. Airflow is doing free flavor work. 5. Heat the oven to 450°F (230°C). Bake 25 minutes, flip, then bake another 20 to 25 minutes until deep golden and crispy. 6. While they bake, whisk together whichever sauce you want in a big bowl. If you are smart, you make both and split the batch. 7. Toss the hot wings in the sauce right before serving. They only stay crispy if they hit the table fast, so call everybody now.

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