Thoroughly pat the chicken wings dry with paper towels before seasoning them or, alternatively, allow them to air-dry in the refrigerator for a few hours. This step will make them extra crispy.
Tailgate Chicken Wings
4 pounds chicken wings, separated into drumettes and flats, with tips removed
4 teaspoons aluminum-free baking powder
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
Rouses Buffalo Sauce, or your preferred sauce
Preheat oven to 450ºF. Line a large, rimmed baking sheet with aluminum foil and place a wire rack inside it. Set aside.
In a small bowl, combine baking powder, salt, pepper and garlic powder. Then, in a large bowl, toss the chicken wings with the baking powder mixture until evenly coated.
Arrange the coated wings in a single layer on the wire rack, making sure they are spaced apart so they are not touching.
Place the wings in the preheated oven and roast for 20 minutes. Then, flip the wings and continue to roast for an additional 20 minutes, or until they are crisp and golden brown, and have reached an internal temperature of at least 165ºF. To check the temperature, insert a meat thermometer into the thickest part of the wing, avoiding the bone.
Once the wings are cooked, transfer them to a large bowl. Add some buffalo sauce and toss the wings to coat them evenly.
At this point, you have two options for finishing the wings:
Grilling method: Place the coated wings on the hot part of the grill and cook them uncovered, turning as necessary, until they are nicely browned on both sides.
Broiling method: Return the coated wings to the broiler for a few minutes, until they become nicely browned.
Once the wings are cooked to your desired level of crispness and color, remove them from the grill or broiler. Serve the crispy baked or grilled chicken wings hot with additional buffalo sauce on the side for dipping.