Serves 6 to 8 | Active Time 20 minutes
Total Time 1 hour
3 pounds chicken wings, halved at joint and wingtips removed, trimmed
1 tablespoon baking powder
½ teaspoon table salt
⅔ cup Frank ’ s RedHot Original Cayenne Pepper Sauce
1 tablespoon unsalted butter, melted
1 tablespoon molasses
Perfect Pair
Maple-Chipotle Mayonnaise  is another great dipping sauce. Add freshness with Horiatiki Salata ( this page ) or Fennel, Orange, and Olive Salad and Marinated Cauliflower and Chickpeas with Saffron .
WHY THIS RECIPE WORKS For this barroom classic, we set out to ditch the deep fryer but still turn out wings that wouldn’t disappoint. Baking them means that we can use the stovetop to prepare other small plates and have everything ready at the same time. Baking powder helps to dry out the skin on our wings so it becomes crisp when roasted in a superhot oven; baking them on a wire rack lets the rendered fat drip away. A quick stint under the broiler crisps the skin even further and ensures a flavorful char. A spoonful of molasses adds depth and richness to these oven-baked yet still finger-licking-good wings that are wonderful with Creamy Blue Cheese Dip . The mild flavor of Frank’s RedHot Original Cayenne Pepper Sauce is crucial to the flavor of this dish; we don’t suggest substituting another hot sauce here.
1 Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and top with wire rack. Pat wings dry with paper towels, then toss with baking powder and salt in bowl. Arrange wings in single layer on wire rack. Roast wings until golden on both sides, about 40 minutes, flipping wings over and rotating sheet halfway through roasting.
2 Meanwhile, whisk hot sauce, butter, and molasses together in large bowl.

3 Remove wings from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil wings until golden brown on both sides, 6 to 8 minutes, flipping wings over halfway through broiling. Add wings to sauce and toss to coat. Serve.