Baked Chicken Wings - Extra Crispy Like Deep-Fried

• 2 lbs chicken wings (tips removed, separated into wingettes
  and drumettes)


• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking
  soda)


• 1 tsp kosher salt (plus more to taste)


• 1 Tbsp butter (melted)


• 1/3 cup hot wing sauce (e.g. Duff's hot sauce)

1. Preheat oven to 450F.


2. Dry chicken with a paper towel really well. Place the wings
   in a large bowl. Sprinkle baking powder over the wings. Toss until all wings
   are evenly covered in baking powder. Better yet, mix by hand to ensure even
   coverage.


3. Line a large baking sheet with aluminum foil. Place a
   cooling rack (see note) on top and spray with Pam or rub with cooking oil to
   prevent sticking.


4. Lay the chicken wings on the rack, leaving space between the
   wings.


5. Place the baking sheet in the oven. Turn the heat down to
   425F and set the mode to convection.


6. Bake for 30-40 minutes, until the wings are nicely browned
   and crisp.


7. Let the wings rest for 5 minutes. This will preserve
   crispiness of the skin.


8. Meanwhile, prepare the Buffalo wing sauce by combining the
   butter and the hot wing sauce in a small bowl.


9. Season the wings with salt and whatever other seasonings you
   like. Toss with the Buffalo sauce or serve with the sauce on the side.

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