Ingredients:
- 3 lb chicken wings
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup Franks Red Hot buffalo hot sauce
- 1/4 cup butter
- 2 teaspoons brown sugar
Directions:
Preheat oven to 250°F. Put oven rack in the middle position of the oven.
Line a rimmed baking sheet with aluminum foil, and add a wire rack inside the sheet.
Dry chicken wings with paper towels and transfer to a large shallow bowl.
Sprinkle wings with baking powder & salt, then toss the wings with until they’re evenly coated with baking powder.
Arrange wings on the wire rack, skin side up making sure to space them evenly apart.
Bake wings for 25 minutes at the 250°F low temperature. After that time, they will be a pale golden color, but will start to look dry.
Increase oven temperature to 425°F (leave the wings in the oven) and bake for 40-50 minutes, turning the baking pan halfway through the cooking time. Cook until the internal temperature of the wings reaches 165°F and wings are golden brown and crispy.
While the wings are cooking, make the sauce. In a small saucepan combine hot sauce, butter and brown sugar. Cook over medium heat until the sauce starts to simmer and then thicken. Remove from heat.
Remove wings from oven and toss in the warm sauce.
