Ingredients:

  • 1.4 kg chicken wings, flats and drumettes separated
  • 15 g aluminum-free baking powder
  • 5 g kosher salt
  • 2 g garlic powder
  • 2 g smoked paprika
  • 120 ml Frank’s RedHot Original Cayenne Pepper Sauce
  • 55 g unsalted butter, cold and cubed
  • 15 ml apple cider vinegar
  • 2 g Worcestershire sauce
  • 1 g cayenne pepper

Instructions:

  1. Use paper towels to pat the 1.4 kg of wings until they are bone dry to the touch.
  2. Combine 15 g baking powder, 5 g salt, 2 g garlic powder, and 2 g smoked paprika in a large bowl.
  3. Toss the chicken in the powder mixture until every nook and cranny is dusted.
  4. Place the wings on a wire rack set over a baking sheet.
  5. Bake at 120°C for 30 minutes.
  6. Increase the oven to 200°C and bake for another 45 minutes until the skin is golden and audibly crispy.
  7. Simmer 120 ml hot sauce, 15 ml vinegar, 2 g Worcestershire, and 1 g cayenne in a small pan.
  8. Remove from heat and whisk in 55 g cold cubed butter until the sauce is thick and velvety.
  9. Transfer hot wings to a clean bowl and pour the sauce over them.
  10. Toss gently to coat until the wings are glistening and bright orange.