1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
dry seasoning:
1 teaspoon (5g) baking powder per pound of chicken wings
1 teaspoon (5g) kosher salt per pound of chicken wings
wet seasoning:
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 dry seasoning.
bake at 400 for 20 minutes, flip, bake 20 more minutes, flip, bake 15 minutes.  

toss in wet seasoning, optional