Start by drying your chicken wings thoroughly to ensure maximum crispiness. For best results, place the wings on a wire rack in the refrigerator overnight. If you're short on time, simply pat them dry with paper towels right before cooking.

Preheat your oven to 250°F (120°C) and line a baking tray with aluminum foil and place a wire rack on top.

In a large bowl, toss your dried wings with aluminum-free baking powder and kosher salt until evenly coated.

Arrange the coated wings skin side up on the prepared wire rack and bake them for 30 minutes.

Increase the oven temperature to 425°F (220°C) and continue to bake the wings for an additional 40-50 minutes, rotating the tray halfway through.

While the wings are baking, whisk together melted unsalted butter, Frank’s Original Red Hot Sauce, brown sugar, and a pinch of salt.

Once the wings are done, transfer them to a bowl and pour the prepared Buffalo sauce over the wings, tossing until thoroughly coated.

Serve immediately with blue cheese dip and crunchy celery sticks.