Baked Crispy Chicken Wings

4 lbs. chicken wings, trimmed, discard tips

Seasoning
6 Tbsp. all purpose flour
2 Tbsp. baking powder, aluminum free (important to be aluminum free)1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
½ tsp cayenne pepper

Sauce
½ stick butter, melted
6 oz. Franks Red Hot Sauce
3 cloves garlic, minced (or more to flavor)
½ tsp of freshly ground black pepper
1 tsp Worcestershire Sauce *1 tsp Cornstarch (optional, for thickening sauce)

(* 1 Tbsp honey, in place of Worcestershire Sauce is a good option)

While wings are cooking:

1. Sauté minced garlic in butter.
2. After sauteing, pour into measuring cup.
3. Add Franks sauce and honey (or Worcestershire Sauce).
4. Add cornstarch for optional thickening.
5. Mix well.

Cook wings:

1. Preheat oven to 425, set on air fry (or convection roast)
2. Pat dry wings.
3. Again, pat dry wings. (Important step. Wings should be dry.)
4. Prep baking tray with aluminum foil. Place baking/cooling rack on tray.
5. Mix flour, baking powder, salt, garlic powder, paprika, onion powder, and cayenne powder. Place this seasoning into a large zip lock bag.
6. Add chicken to bag and shake/mix well.
7. Remove each wing and shake/tap off excess seasoning to leave minimal coating.
8. Place wings on rack (I use 2 racks)
9. Place in oven (air fry or convection roast) for 15 minutes (note: if large wings, add 1 minute)
10. Flip wings and cook for another 15 minutes (note: if large wings, add 1 minute)
11. Remove wings and place into a large container for tossing.
12. Toss wings in sauce and serve.