Important notes for these wings: Be sure to use Baking POWDER and not Baking Soda (very big difference). The goal is to very lightly coat the wings. This recipe is for 30 wings. If you are using less wings, use less baking powder. Start with 1/2 TBS baking powder at a time and continue to add until the wings have a very faint coating of baking powder. 

1. Preheat oven to 250℉.
2. Line a large rimmed baking sheet with foil or parchment paper. Place a baking rack on the baking sheet and liberally coat with oil.
3. Thoroughly dry chicken wings with a paper towel, this will help get them crispy! Place chicken wings in a large bowl. Sprinkle with baking powder. Toss well to coat.
4. Arrange chicken on the baking rack in a single layer. Do not overlap the wings or they will not get crispy. Do these in batches if you are making a lot of wings.
5. Place pan in oven and cook for 30 minutes.
6. After 30 minutes, turn the oven temperature to 425℉ and continue cooking for another 20 minutes.
7. After 20 minutes, rotate the pan and cook an additional 20 minutes or until chicken is crispy and lightly browned.
8. While the chicken is baking, prepare the sauce by combining all of the sauce ingredients in a small saucepan over medium heat. Once butter is melted, whisk to combine and remove from heat.
9. Remove the wings from the oven. In batches, add a few chicken wings to a bowl and toss with some of the sauce. Remove sauced wings from the bowl and continue until all wings have been tossed in sauce.
10. Serve wings with remaining sauce, herb dressing, celery and carrots!