Step 1

Dry the wings off very well with paper towels to remove excess moisture. Toss the wings in the salt and baking powder making sure to coat evenly on all sides. Place the wings on wire rack lined baking sheets making sure that the wings are not touching each other. Place the sheets in the fridge, uncovered, for at least 12 hours but preferably overnight.

Step 2

Preheat oven to 425f and set the racks to the middle levels.

Step 3

Dry off any wings that have excess moisture. Line baking sheets with foil and place the wire racks on top. Coat the wire racks with a touch of vegetable oil or cooking spray to prevent sticking. Place the wings back on the wire racks and bake for 20 minutes switching the sheets at the halfway point.

Step 4

After 20 minutes flip the wings and continue to bake for another 25-35 minutes or until crisp. Again make sure to switch/rotate the sheets at the halfway point and flip the wings over a couple more times to achieve even cooking.

Step 5

Meanwhile, melt the butter in a small saucepan over medium heat and add the flour. Whisk the flour and cook until it turns lightly golden (about 2 minutes) then add the buffalo sauce. Whisk together and turn the heat down to its lowest level.

Step 6

Once the wings are done add them to a large mixing bowl and pour the sauce on top. Mix well to coat. Serve immediately with blue cheese dressing and carrots and celery. Enjoy!