Crispy baked buffalo wings

Name: Crispy baked buffalo wings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 lb (1.8 kg) whole chicken wings, separated into drums and flats; 3 tablespoons (45 ml) Frank’s Red Hot Original sauce, plus more for serving; 1 tablespoon (15 ml) canola oil; 2 tablespoons (30 ml) baking powder (not baking soda!); 2 teaspoons (10 ml) chili powder; 1 teaspoon (5 ml) sweet smoked paprika; 1 teaspoon (5 ml) onion powder; 1 teaspoon (5 ml) garlic powder; 1 teaspoon (5 ml) Italian seasoning; 1/2 teaspoon (2.5 ml) salt; Ranch dressing; Celery sticks; Pepper, to taste

Preparation 20 min
Refrigeration 30 min
Cooking 45 min
Servings 4
Freezing Absolutely

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Ingredients

4 lb (1.8 kg) whole chicken wings, separated into drums and flats
3 tablespoons (45 ml) Frank’s Red Hot Original sauce, plus more for serving
1 tablespoon (15 ml) canola oil
2 tablespoons (30 ml) baking powder (not baking soda!)
2 teaspoons (10 ml) chili powder
1 teaspoon (5 ml) sweet smoked paprika
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) Italian seasoning
1/2 teaspoon (2.5 ml) salt
Ranch dressing
Celery sticks
Pepper, to taste

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Preparation

Rinse the chicken wings several times under cold water and drain well. Using plenty of paper towels, pat them completely dry. Drop the wings in a large bowl, add the Frank’s Red Hot sauce and the canola oil, toss to coat and set aside.
In another bowl, mix the baking powder, chili powder, paprika, onion powder, garlic powder, Italian seasoning and salt, then season with pepper to taste. Pour half the mixture over the wings and toss well to coat. Add the rest and toss a second time. Refrigerate uncovered for 30 minutes.
Preheat the oven to 400°F (200°C).
Line the bottom of a large roasting pan (or two) with foil and set the rack on top. Lay the wings on the rack, spacing them well apart.
Bake for 40 to 45 minutes, until the wings are cooked through and crisp. Rotate the pan 180 degrees halfway through. Lift the wings off the rack and serve with celery sticks, ranch dressing and extra Frank’s Red Hot on the side.