Step 1: Prepare Your Wings
Pat the chicken wings completely dry using paper towels. This is crucial for achieving crispy skin—any moisture will create steam and prevent proper crisping. Place the dried wings in a large mixing bowl.

Step 2: Season the Wings
In a small bowl, combine baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Sprinkle this mixture over the wings and toss thoroughly to coat every piece evenly. The baking powder will look a bit white on the wings—this is normal and will disappear during cooking.

Step 3: Set Up Your Baking Sheet
Line a large baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet. Lightly spray or brush the rack with cooking oil to prevent sticking.

Step 4: Arrange Wings for Baking
Arrange the seasoned wings in a single layer on the wire rack, making sure they don’t touch each other. Proper spacing allows hot air to circulate around each wing, creating that all-over crispy texture we’re after.

Step 5: Initial Bake
Place the baking sheet on the middle rack of a cold oven. Turn the oven to 250°F and bake for 30 minutes. This low-and-slow start helps render the fat from the skin without drying out the meat.

Step 6: Crank Up the Heat
After 30 minutes, increase the oven temperature to 425°F and bake for an additional 40-50 minutes, flipping the wings halfway through. The wings are done when they’re deep golden brown and register 165°F on a meat thermometer.

Step 7: Make the Spicy Sauce
While the wings finish baking, prepare your sauce. In a small saucepan over medium-low heat, melt the butter. Add hot sauce, honey, Worcestershire sauce, garlic powder, onion powder, and a pinch of salt. Whisk together and let simmer for 2-3 minutes until slightly thickened. Keep warm on low heat.

Step 8: Toss and Serve
Remove wings from the oven and let them rest for 2-3 minutes (this helps the exterior set and stay crispy). Transfer wings to a large bowl, pour the warm spicy sauce over them, and toss gently but thoroughly to coat. Serve immediately with ranch or blue cheese dressing and fresh vegetable sticks.