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℉.
In a large bowl, whisk together flour, baking powder and seasonings. 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.
While the chicken is cooking, make the sauce. Add hot sauce and butter to a small saucepan and heat on medium-low, stirring until the butter is melted and the sauce begins to bubble. Taste and add more hot sauce or butter if desired.
Transfer crispy wings to a large bowl. Pour the sauce over the wings and toss to coat.
Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
There are about 10-12 wing pieces in a pound. For a main appetizer, this recipe makes about 8-10 servings.Storage: Leftovers should be stored in an airtight container in the refrigerator for you 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℉ until heated through and crispy.