1-First: adjust the oven rack to the upper-middle position and preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top; spray the rack with non-stick spray to prevent sticking. Thoroughly pat the chicken wings dry with paper towels to remove moisture, which is essential for crispiness.

2-Next: in a small bowl, combine 3/4 teaspoon salt, 1/2 teaspoon cracked black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 2 tablespoons aluminum-free baking powder. Toss the wings in this seasoning mixture until evenly coated, making sure every piece gets a good cover. Arrange the wings skin side up in a single layer on the wire rack to allow air to circulate.

3-Then: bake the wings, turning them every 20 minutes, until they are crispy and browned; this could take up to 60 minutes depending on size. Once done, remove the wings from the oven and let them rest for 5 minutes to lock in juices. For the buffalo sauce, heat 1/3 cup hot sauce, 1 1/2 cups sugar, and 1 tablespoon water over medium heat until the sugar dissolves, then let it cool before tossing with the wings.