Preparation
- Preheat the oven to 230 °C (top and bottom heat). Line a baking tray with foil and set a wire rack on top.
- Thoroughly pat the wings dry with kitchen paper. Mix the baking powder, salt and garlic powder, sprinkle over the wings and toss well until every piece is coated all over.
- Arrange the wings on the rack with a little space between them and bake for 25 minutes, then turn and bake for another 25 minutes, until the skin is crisp and the meat is cooked through.
- Meanwhile, stir the melted butter together with the hot sauce and sugar.
- Put the hot wings in a bowl, drizzle with the sauce and toss well so that every piece is coated.
- Serve immediately with celery sticks and ranch or blue cheese dressing.
Drink with it
Pale lager · excellent match
Pilsner or Helles, ice cold
Carbonation washes away the butter and skin fat, the slender malt refreshes, and low hop bitterness does not fuel the cayenne further.
Pils or Helles: What's the Difference?Wheat beer · good match
Hefeweizen, well chilled
Soft fruit and carbonation refresh after the vinegar and butter; there are hardly any bitter compounds to emphasise the heat.
Wheat Beer: Where Do Banana and Clove Come From?White wine · good match
Riesling feinherb, well chilled
Residual sugar and coolness soften the cayenne, and the acidity stands up to the vinegar and butter.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut sparkling wine (Sekt) or Crémant, well chilled
Fine bubbles and acidity cleanse the palate of butter and fat, as with anything crispy.
Sparkling wine, Champagne, and Prosecco: what's the difference?Vodka · good match
Vodka highball: a little vodka, lots of ice, soda
Ice and soda turn it into a cool thirst-quencher; diluted like this, the alcohol barely stokes the heat.
What Is Vodka? Raw Materials, Flavor, and Cocktails