Chicken Wings
5 lbs (2250 g)
Chicken wings, cut into drumettes and flats
5 tsp (25 g)
Baking powder
5 tsp (25 g)
Kosher salt
2 1/2 tsp (12.5 g)
Black pepper
10 tbsp (125 g)
Unsalted butter
10 tbsp (150 ml)
Franks Red Hot Sauce
1
Celery & Carrot sticks
Instructions
1.
Line a rimmed baking sheet with aluminum foil and set a wire rack inside.
2.
Carefully dry chicken wings with paper towels.
3.
In a large bowl, combine wings with baking powder, salt, and pepper and toss until thoroughly and evenly coated.
4.
Place on rack, leaving a slight space between each wing.
5.
Place baking sheet with wings in refrigerator and allow to rest at least 8 hours and up to 24 hours.
6.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes.
7.
Flip wings and continue to cook until crisp and golden brown, 15 to 40 minutes longer, flipping frequently.
8.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined.
9.
Transfer wings to a large bowl, add sauce, and toss to thoroughly coat.
10.
Once fork tender, serve immediately.