1-First Step: Prep and oven setup Adjust the oven rack to the upper-middle position and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top of the sheet. Lightly spray the rack with non-stick spray so the wings don’t stick. Preheating the oven fully is important to start crisping the skin as soon as the wings go in.

2-Second Step: Dry and season the wings Dry the chicken wings thoroughly using paper towels; removing surface moisture is the single most important step for crispiness. In a small bowl, mix 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 2 tablespoons aluminum-free baking powder. Sprinkle this seasoning mix evenly over the wings and toss until each piece is well coated. The baking powder raises pH at the skin surface and helps it brown and crisp during baking.

3-Third Step: Arrange the wings for baking Arrange the wings skin side up in a single layer on the wire rack. Make sure pieces do not touch or overlap. Proper spacing lets hot air circulate and crisps every part of the skin. If you crowd the pan, wings will steam and become soggy instead of crispy.

4-Fourth Step: Bake and rotate for even crisp Bake the wings on the upper-middle oven rack, turning every 20 minutes so both sides get evenly browned. Total cook time may be up to 1 hour depending on wing size; many batches finish in about 50 to 60 minutes. Turn each piece using tongs at the 20 and 40 minute marks. For safety and best texture, target an internal temperature of at least 165 degrees F, though some cooks prefer to carry to 175-180 degrees F for an even drier, crispier result.

5-Fifth Step: Rest and prepare the sauce Once the wings are crispy and browned, remove them from the oven and let them rest for 5 minutes. Resting allows juices to redistribute so your wings stay moist inside. While the wings rest, make the Buffalo sauce. How to make the Buffalo sauce In a medium saucepan over medium heat, stir together 1/3 cup hot sauce, 1 cup sugar, and 1 tablespoon water until the sugar dissolves. Remove from heat and cool to room temperature before tossing with the wings. Cooling slightly prevents the sauce from thinning the crust too much. For a more classic Buffalo profile, reduce the sugar and add butter or a butter substitute to balance the heat.

6-Final Step: Toss, serve, and enjoy Transfer wings to a large bowl and toss with the prepared sauce until evenly coated. Serve immediately with fresh vegetables and dipping sauces. Offer a variety of sauces like ranch, honey garlic, or any favorite sauce on the side so guests can pick what they prefer.