For serving: Celery sticks, Ranch or Blue cheese dressing
Instructions
Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan for less greasy wings.
Pat chicken with a paper towel until completely dry. Let dry, uncovered, overnight in the fridge, if time allows.
In a zip-top bag, shake the baking powder, salt, and pepper until combined. Add the chicken and shake until coated. Place on top of the foil or rack.
Bake 25 minutes. Flip and bake an additional 15 to 20 minutes, or until crispy.
In a small bowl, stir together the hot sauce, butter, and sugar, if using until combined. Brush on top of the chicken.
Notes
Storage: These wings are best served the first day, but you can store them in a storage container in the fridge up to 3 days. Best reheated in the air fryer or oven until warm.