📝 Instructions
= Recipe
1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Pat 2 lb chicken wings (900g, cut into drumettes and flats) dry with paper towels. Toss with 2 tsp baking powder and 2 tsp kosher salt until thoroughly coated. Place on the rack with slight space between each wing.
2. Refrigerate uncovered for at least 8 hours and up to 24 hours.
3. Adjust oven rack to upper-middle position and preheat oven to 450°F. Cook wings for 20 minutes. Flip and continue cooking until crisp and golden brown, 15-30 minutes longer, flipping a few more times towards the end.
4. Meanwhile, combine 4 tbsp unsalted butter (50g) and 4 tbsp Frank's RedHot Sauce (60ml) in a small saucepan over medium heat, whisking until combined.
5. Transfer wings to a large bowl, add sauce, and toss to coat. Serve immediately with blue cheese dressing and celery sticks.
