Buffalo Wings

Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil or parchment paper, then pour the melted butter and oil over the prepared pan. Brush to coat the surface evenly. Editor's Tip: Pan preparation is key. Lining the pan and greasing it with oil and butter is key to getting extra-crispy oven-baked wings. As the wings bake, the fat on the pan works like an ultra-shallow deep-fryer kiddie pool to make the Buffalo wings.

Next, using a sharp knife, cut through the chicken wing joints, and discard the wing tips. Set aside the drumsticks and wing flat pieces. Editor's Tip: If you feel bad about discarding the wing tips, you can pop them in the freezer and save them for up to six months. Add them to the pot the next time you're making a batch of homemade chicken stock. Waste not!

In a large bowl, combine the baking powder, salt and garlic powder. Then add the wing pieces, a few at a time, and toss them to coat evenly. Shake off any excess, then arrange on the prepared baking sheet. Editor's Tip: Since these Buffalo wings are coated in baking powder, rather than flour, they're a great gluten-free chicken wing recipe option. Just make sure all your other store-bought ingredients are labeled gluten free, too.

Bake until golden brown, 30 to 35 minutes.

While the wings bake, combine the butter, hot sauce and brown sugar in a small saucepan over medium heat. Cook and stir until the sugar is dissolved. Set aside.

Remove the wings from the oven, brush them with half the sauce. Cook for an additional 8 to 10 minutes, until the wings are browned, the juices run clear and the chicken is cooked through. Arrange on a platter, and brush or drizzle with the remaining sauce. Editor's Tip: Enjoy with homemade ranch dressing and pieces of celery.