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