Preheat your oven to 250°F. This initial low temperature is key to drying out the wings and achieving that perfect crispy skin. While the oven heats, prepare a wire baking rack by spraying it with nonstick spray and placing it over a baking sheet lined with aluminum foil. This setup allows for even cooking and easy cleanup.
In a large mixing bowl, combine the chicken drumettes and wingettes with the baking powder and kosher salt. Toss them well until all the pieces are evenly coated. This mixture helps the skin become crispy during baking, giving you that restaurant-quality texture.
Transfer the coated wings to the prepared rack in a single layer, ensuring they’re not overcrowded. This space allows hot air to circulate around each piece, crucial for crispiness. If they’re too close together, they’ll steam rather than bake, losing that lovely crunch.
Place the wings in the preheated oven and bake for 30 minutes. This step helps to render excess fat and begins the drying process, setting the stage for the final crispy texture.
After 30 minutes, increase the oven temperature to 425°F. Continue baking for another 45 to 50 minutes. Keep an eye on them during the last few minutes; you want them to be golden brown and crispy. The higher temperature is essential for achieving that perfect crunch we all love!
Once they’re crispy and golden, remove the wings from the oven and let them rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy and flavorful.
Finally, toss the wings in a bowl with the Buffalo Sauce until they’re well-coated. Serve them immediately, garnished with the optional sliced green onion. The sauce adds a spicy, tangy kick that makes these wings irresistible!
