4 lbs. chicken wings, separated and wing tips discarded

1 1/2 tbsp baking powder

1 tsp seasoned salt

1 tsp garlic powder

1/2 tsp black pepper

1/4 tsp cayenne pepper

3 tbsp butter, melted

1/3 cup Buffalo sauce, such as Frank’s Red sauce

Preheat oven to 450 degrees F. Line a large-rimmed baking sheet with foil, then place an oven-safe cooling rack on top. Spritz with non-stick spray and set aside.

Use plenty of paper towels to squeeze as much moisture out of the chicken wings as possible, making sure they’re dry.

Combine the baking powder, seasoned salt, garlic powder, black pepper, and cayenne pepper in a large bowl (or zip-close bag) and whisk to combine. Add in the chicken wings and toss to coat evenly.

Lay chicken wings on a prepared baking sheet, making sure to give them room so they do not touch each other. Bake for 30 minutes, then flip and continue baking for an additional 30 to 40 minutes, until chicken wings are golden and crispy.

Combine the melted butter and buffalo sauce in a large bowl and whisk to combine. Just before serving, quickly toss the chicken wings in the sauce and serve immediately.