Crispiest BBQ chicken wings

Makes: 6 servings

For the chicken wings:

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon chili powder

2½ to 3 pounds “party” style chicken wings (see note above)

1 tablespoon olive oil

For the sauce:

⅔ cup ketchup

¼ cup apple cider vinegar

¼ cup brown sugar

2 tablespoons butter

2 teaspoons liquid smoke

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon freshly ground black pepper

For serving:

Chopped green onions, optional

Ranch dressing, optional

Make your crispy chicken wings:

Preheat the oven to 400 F. Line a large baking sheet with parchment paper or foil and place an oven-safe wire rack on top. Coat the rack with cooking spray or olive oil.

In a small bowl, combine the baking powder, salt, onion powder, garlic powder, paprika and chili powder. Mix well and set aside.

Thoroughly pat the chicken wings dry with paper towels and then transfer them to a large bowl. Add the oil and toss to coat. Add the baking powder mixture and toss to coat evenly.

Transfer the wings to the wire rack and spread out in an even layer, without the wings touching each other. Bake for 30 to 40 minutes, until the wings are browned and the skin is crispy.

Make your barbecue sauce:

Combine all the ingredients in a small saucepan and set the pan over medium heat. Bring to a simmer, reduce the heat to low and simmer for 20 minutes. (If you’re using store-bought BBQ sauce, bring 3⁄ cup sauce and 2

4 tablespoons butter to a simmer in a small saucepan. Reduce the heat to low and simmer for 10 minutes.)

Dress up your wings:

When the wings have finished cooking, transfer them to a large bowl, pour over the warm BBQ sauce and toss to coat.

Transfer the wings to a serving platter, top with green onions and serve with ranch dressing, if desired.

ROBIN MILLER/SPECIAL TO THE ARIZONA REPUBLIC You can serve your crispy chicken wings dry or toss them in a sweet and spicy barbecue sauce.