Crispy Oven-Baked Buffalo Wings

1. Prepare Baking Sheet

Line a baking sheet with aluminum foil and set a wire rack inside. This setup will allow air to circulate around the wings, ensuring they cook evenly and get crispy.

2. Dry and Coat Wings

Pat the chicken wings dry with paper towels. Removing as much moisture as possible is crucial for achieving that desirable crispiness. Once the wings are dry, toss them in a large bowl with the baking powder and kosher salt, making sure each piece is well-coated.

3. Arrange Wings

Arrange the wings on the wire rack, ensuring there's space between each one. This spacing allows hot air to circulate around each wing, aiding in even cooking.

4. Refrigerate Wings

Place the wings in the refrigerator uncovered for at least 8 hours, up to 24 hours. This drying time is essential because it allows the skin to lose moisture, which is key to getting a crispy result in the oven.

5. Preheat Oven

When you're ready to cook, preheat your oven to 450°F (230°C), positioning the oven rack in the upper-middle slot for optimal heat distribution.

6. Bake Wings

Bake the wings for 20 minutes, then flip them over to ensure even cooking. Continue baking for another 15 to 30 minutes, flipping a few more times towards the end. The wings should be golden brown and crispy when done.

7. Prepare Sauce

While the wings finish baking, prepare the sauce. In a small saucepan, combine the unsalted butter and Frank's RedHot Sauce. Cook over low heat, whisking until the mixture is fully combined and smooth.

8. Toss Wings in Sauce

Once the wings are out of the oven, immediately toss them in the butter-hot sauce mixture until they're well-coated. The heat from the wings will help the sauce adhere perfectly.

9. Serve

Serve the crispy oven-baked buffalo wings immediately with blue cheese dressing and celery sticks on the side. Enjoy the perfect balance of heat and tang, complemented by the creamy dressing and crunchy celery.