Ingredients:

  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tbsp aluminum-free baking powder
  • 0.5 tsp kosher salt
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 0.5 cup Frank’s RedHot
  • 4 tbsp unsalted butter, cold and cubed
  • 1 tbsp white vinegar
  • 0.25 tsp Worcestershire sauce

Instructions:

  1. Thoroughly pat the chicken wings dry with paper towels to remove all surface moisture.
  2. In a small bowl, whisk together the baking powder, salt, garlic powder, and smoked paprika. Toss the wings in a large bowl with the powder mixture until evenly coated.
  3. Arrange the wings on a wire cooling rack set over a rimmed baking sheet, ensuring space between each piece for airflow.
  4. Roast at 400°F (200°C) for 35 minutes, flipping halfway through, until the skin is golden-brown and crispy.
  5. While wings roast, simmer hot sauce, vinegar, and Worcestershire sauce in a small saucepan. Remove from heat and whisk in cold butter one cube at a time to create an emulsion.
  6. Transfer cooked wings to a bowl, pour the sauce over them, and toss until thoroughly coated. Serve immediately.