Ingredients

3 lb. chicken wings, split, tips removed

2 tablespoons butter, melted (or spray olive oil)

2 teaspoons Diamond Crystal kosher salt (if using fine salt, you might want to use less)

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

Directions

1. OVEN DIRECTIONS: Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil and fit the baking sheets with wire racks.

2. If your chicken wings are whole, cut the tips off and separate the drumettes and the flats.

3. In a large bowl, toss the chicken wings with the melted butter, or if using olive oil, spray the wings with the oil.

4. Arrange the coated chicken wings in a single layer on the wire racks, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika.

5. Bake the wings until the skin is browned and crispy, about 40 minutes.

6. HIGHLY RECOMMENDED: For extra crispy wings, bake the wings for just 30 minutes, then leave them in the oven, lower the oven temperature to the "keep warm" setting (170 degrees F), and keep the wings in the oven for 30-60 more minutes.

7. AIR FRYER DIRECTIONS: Follow the same recipe for the wings, but air fry at 400 degrees for 16 minutes total, flipping half way through.

8. To make Buffalo wings, make the Buffalo Chicken Wing Sauce recipe while the wings are baking. Toss the wings in the sauce and serve.