Make Crispy Oven-Baked Buffalo Wings Without Deep Frying

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These crispy Buffalo wings are baked on a wire rack instead of deep-fried, giving the skin a golden crunch while keeping the chicken juicy. Season dry wings with baking powder, salt, garlic powder and chicken bouillon, then bake at 220°C for 40 to 50 minutes, flipping halfway through. For the sauce, gently warm hot sauce, butter, a little sugar and salt until smooth. Toss the wings in the sauce just before serving so they stay crisp. Serve with ranch or blue cheese dip, celery or carrot sticks, fries, wedges, coleslaw, onion rings or mac and cheese. The real debate is simple: drums or flats?

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