1-First, rinse the 4 pounds of chicken wings and pat them dry thoroughly with paper towels to remove excess moisture, which is crucial for crispiness. In a large bowl, mix 2 tablespoons of aluminum-free baking powder, 3/4 teaspoon salt, 1/2 teaspoon cracked black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Toss the wings in this seasoning until they’re evenly coated for that flavorful base.

2-Next, preheat your oven to 425°F (220°C) and set up a wire rack on a foil-lined baking sheet sprayed with non-stick spray. Arrange the wings skin-side up in a single layer on the rack to allow air to circulate. Bake them on the upper-middle rack, turning every 20 minutes until they’re crispy and browned, which takes up to 1 hour.

3-Once baked, let the wings rest for 5 minutes to keep that crunch intact. Then, toss them in the prepared buffalo sauce, made by combining 1/3 cup hot sauce, 1 1/2 cups sugar, and 1 tablespoon water in a saucepan over medium heat until the sugar dissolves, then cool to room temperature. For variety, swap in sauces like ranch or honey garlic to match your mood.