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+1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
+1 teaspoon (5g) baking powder per pound of chicken wings
+1 teaspoon (5g) kosher salt per pound of chicken wings
+2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings
+2 tablespoons (1 ounce; 30ml) Frank's RedHot Sauce per pound of chicken wings
+Blue cheese dressing, for serving
+Celery sticks, for serving
+
+toss wings in seasoning
+bake 20 minutes, flip, bake 20 more minutes, flip, bake 15 minutes.
+
+toss in wet seasoning, optional