Cooking Instructions

• Preheat your oven to 425°F and set a rack in the middle.
• Prepare a rimmed baking sheet lined with aluminum foil and place a wire rack on top. Spray the rack with cooking spray.
• If the chicken wings are whole, separate them by cutting through the first joint to remove the wing tips and then cut through the second joint to divide the wing into the flat and drumette pieces. Discard or save the wing tips for stock.
• Using paper towels, pat the wings dry and place them in a large bowl. Add the kosher salt and baking powder, then mix well with your hands to coat the wings evenly.
• Lay the wings skin-side up on the prepared rack in a single layer, ensuring they are not overlapping. Refrigerate uncovered for at least 8 hours or up to 1 day.
• Once the wings are ready, allow them to come to room temperature while the oven preheats.
• Bake the wings for 25 to 30 minutes until the tops are golden brown and crispy. Flip the wings and bake for an additional 15 to 20 minutes until the other side is also golden and crispy.
• While the wings are baking, melt the butter in a small saucepan over medium-low heat. Alternatively, you can melt it in the microwave. Once melted, add the Franks RedHot Sauce and garlic powder, stirring until well combined.
• After baking, place the wings in a large bowl and pour the sauce over them, tossing to coat evenly. Serve the wings with blue cheese or ranch dressing along with carrot and celery sticks if desired.