Instructions

• Adjust the oven rack to the upper-middle position and preheat oven to 425°F (220°C).
• Line a baking sheet with aluminum foil. Place a wire rack on the baking sheet and spray the rack with non-stick spray.
• In a medium saucepan over medium heat, combine 1/3 cup Frank's Wings Hot Sauce, 1 1/2 cups light brown sugar, and 1 Tablespoon water. Stir continuously until the sugar has dissolved, then remove from heat and let the sauce cool to room temperature (or refrigerate if preparing ahead).
• Use paper towels to pat 4 pounds chicken wings (halved at joints, wingtips discarded) very dry.
• In a small bowl, mix 2 Tablespoons baking powder (aluminum free), 3/4 teaspoon salt, 1/2 teaspoon cracker black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.
• Place the dried wings in a large bowl. Sprinkle the seasoning mixture over the wings and toss until the wings are evenly coated.
• Arrange the seasoned wings in a single layer on the prepared wire rack, skin side up. Do not overcrowd; use a second baking sheet if necessary.
• Bake on the upper-middle oven rack at 425°F, turning the wings (flip them) every 20 minutes, until the wings are crispy and browned. Total bake time will vary by wing size but may take up to 1 hour.
• Remove the wings from the oven and let them stand on the rack for 5 minutes.
• Transfer the wings to a large bowl. Pour the cooled sauce over the wings and toss to coat evenly.
• Serve immediately.