1bunch green onions choppedsave some of the greens for garnish
½teaspoonred chile flakes
Pat chicken wings dry with paper towels. Arrange wings on a baking sheet (touching is fine), cover with paper towels and place in the refrigerator for several hours. Overnight is ideal. If you don’t have the time, you can skip this step, just be sure to pat them as dry as possible with the paper towels.
Cover a large baking sheet with foil and top with a baking rack. Spray the rack over the baking sheet with nonstick cooking spray.
Preheat the oven to 450°F.
In a large bowl, whisk together flour, baking powder, salt and pepper. Add chicken and toss to coat with the flour mixture. Shake off excess.
Arrange chicken on the rack, close together but not touching.
Bake for 30-35 minutes, rotating the baking sheet about halfway through. You do not need to flip the chicken. NOTE – if they don’t look crispy right away, give them a few more minutes. But they will get crispier as they cool. You could also put them under the broiler for a few minutes to get them crispier.
While the chicken is cooking, make the sauce. Melt butter in a saucepan over medium-low heat. Add garlic, red chile flakes and green onions and saute for a couple of minutes over medium-low heat. You want the garlic to brown, not burn, so be sure to keep the heat low.
Transfer crispy wings to a large bowl. Pour the sauce over the wings and toss to coat.
Serve on a platter garnished with fresh, thinly sliced green onions.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: It’s best to freeze wings without the sauce, but either way will work. Place cooled wings in a plastic freezer bag and freeze for up to 3 months.
Reheating: If you have an air fryer, that’s the best way to reheat wings. If not, arrange them on a baking sheet and bake at 350°F until heated through and crispy.
Servings: There are 8-10 wings in a pound. As an appetizer, plan on 3-4 wings per person. As a meal, 6-8 per person.