Preheat and Prepare: Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil (for easy cleanup) and place an oven-safe wire rack on top. Lightly grease the rack with a little oil.

Dry the Wings: This is a crucial step. Pat the chicken wings thoroughly dry with paper towels. The drier the skin, the crispier they will become. Place the dried wings in a large mixing bowl.

Coat the Wings: In a small bowl, whisk together the baking powder, flour, salt, garlic powder, and smoked paprika. Sprinkle this mixture over the wings and toss well until every piece is lightly and evenly coated.

Arrange and Bake: Place the coated wings on the prepared wire rack in a single layer, ensuring they aren't touching. This allows air to circulate for even cooking. Bake for 25 minutes.

Flip for Crispiness: After 25 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown, crisp, and cooked through.

Make the Buffalo Sauce: While the wings are in their final stage of baking, prepare the sauce. In a small saucepan over medium-low heat, melt the butter. Once melted, remove from the heat and whisk in the Frank's RedHot, white wine vinegar, Worcestershire sauce, and optional cayenne pepper until smooth and emulsified. Keep it warm.

Sauce the Wings: Once the wings are perfectly crispy, remove them from the oven. Let them rest for just a minute. What works best for me is to transfer the hot wings to a large, clean bowl. Pour the warm Buffalo sauce over them and toss gently until every wing is beautifully coated and glossy.

Serve Immediately: Serve the wings straight away with your favourite blue cheese dip and fresh celery and carrot sticks to cut through the richness.