Ingredients:

  • 2 lbs chicken wings, split
  • 1 tbsp aluminum free baking powder
  • 1 tbsp cornstarch
  • 1 tsp kosher salt

Instructions:

  1. Use paper towels to pat the chicken wings bone-dry. Spend extra time on this; the drier the skin is before the coating hits, the faster the fat will render.
  2. In a large bowl, whisk together the baking powder, cornstarch, and salt. Add the wings and toss vigorously until the coating is microscopic and translucent.
  3. Arrange the wings on a wire rack set over a rimmed baking sheet, skin-side up, leaving space between each piece to allow 360-degree air circulation.
  4. Place the baking sheet in a cold oven and set the temperature to 425°F (220°C). Bake for 45 minutes or until the skin is mahogany-colored and crackling.
  5. In a separate bowl, whisk together the melted butter, hot sauce, and Worcestershire sauce. Toss the hot wings in the sauce and serve immediately.