Instructions

• Preheat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on the sheet.
• Pat the 1 ½–2 pounds fresh chicken wings & drumettes (wing tips removed) completely dry with paper towels. If time allows, place the wings uncovered on a plate or rack in the refrigerator overnight to dry further.
• In a zip-top bag, add 1 Tablespoon baking powder, 1 teaspoon Kosher salt, and ¼ teaspoon ground black pepper. Add the wings to the bag, seal, and shake until the wings are evenly coated. Arrange the coated wings in a single layer on the wire rack.
• Bake the wings at 425°F for 25 minutes. Remove the pan, flip each wing, then return to the oven and bake an additional 15 to 20 minutes, or until the skin is crispy and the wings are cooked through.
• While the wings bake (or immediately after removing them), stir together ½ cup Frank's Original Red Hot Sauce, 6 Tablespoons salted butter (melted), and 1–2 teaspoons brown sugar (optional) in a small bowl until combined.
• Place the hot wings in a large bowl, pour the sauce over them, and toss to coat evenly (or brush the sauce onto the wings). Serve immediately.