Step 1

Line a rimmed baking sheet with aluminum foil, then fit with a wire rack. Coat the rack with cooking spray.

Step 2

Prepare 3 pounds chicken wings if the wings are whole and not yet separated: Use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into forearm (flat) and upper arm (drumette) portions.

Step 3

Pat the wings dry with paper towels and place in a large bowl. Sprinkle with 1 3/4 teaspoons kosher salt and 1 1/2 teaspoons baking powder. Toss with your hands to evenly coat the wings.

Step 4

Transfer the wings skin-side to the rack, arranging them in a single layer. The wings may touch slightly but should not overlap. Refrigerate uncovered for at least 8 hours or up to 1 day.

Step 5

Arrange a rack in the middle of the oven and heat the oven to 425°F. Let the wings sit at room temperature while the oven heats.

Step 6

Bake until the top of the wings are golden-brown and crisp, 25 to 30 minutes. Flip the wings. Bake until the second side is golden-brown and crisp, 15 to 20 minutes more. Meanwhile, melt 4 tablespoons unsalted butter in a small saucepan over medium-low heat. (Alternatively, place in a microwave-safe bowl and microwave until melted.) Turn off the heat, add 1/3 cup Frank’s Original RedHot Sauce and 1/4 teaspoon garlic powder, and whisk until combined.

Step 7

When the wings are ready, transfer to a large bowl. Drizzle with the sauce and toss evenly to coat. Serve with blue cheese or ranch dressing for dipping and carrot and celery sticks, if desired.