Heat oven to 400°F. Thaw 3 lbs. of chicken wings. If chicken wings are whole, they will need to be cut into wingettes and drumettes. Lay the wingettes and drumettes out on a flat surface and dry them with a paper towel.
3 lbs. chicken wings
Combine 1 Tbsp. baking powder, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika, and ⅛ tsp. salt and pepper in a small bowl. Stir to combine completely.
Once the chicken wings have been patted dry, place them in a large bowl. Sprinkle half of the baking powder mixture over the wings and toss to coat. Repeat with the second half of the mixture.
Line the bottom portion of a wire baking rack with foil. Fit the top portion of the wire baking rack firmly in the bottom portion. Place the chicken wings on the wire baking rack, making sure not to over-crowd the wings on the rack. Bake for 45 minutes, then remove from the oven.
Place the chicken wings in a large bowl. Toss with desired amount of buffalo sauce to coat completely. Repeat with more sauce if desired.
homemade buffalo sauce
Optional: Return the coated chicken wings to the pan and place in the oven for an additional 2-3 minutes. This will crisp them up more and is optimal if you like the wings less saucy. Enjoy!
Video
Notes
Bake the wings on a wire baking rack or a raised roasting pan. This allows the air to flow around the wings as they cook, which is what makes them crispy.
Wrap the bottom portion of the baking sheet in tin foil. The tinfoil will catch any juices that drip as they bake and make it easy to clean up after.
Don't overcrowd the rack. Evenly space the chicken wings so they can bake evenly.