1kg chicken wings
2 tablespoons baking powder
1 tablespoon paprika, sweet
Salt

Buffalo Sauce

60g (Mild) chili sauce - here: Sriracha Hot & Sweet from Flying Goose Brand™
120g butter
1g honey (optional).

Cut the wings at the joint. Pat them dry really well. Put them in a bowl with the spices and mix them through. Then add baking powder and mix again. Because of the baking powder, they need to be really dry. Then they will be super crispy.

Wrap aluminum foil around the grease pan of the oven (just to make it easier to clean). Place the rack on top and the wings on top of that. Bake the wings in the preheated oven at 200 degrees convection, 20 minutes. Then give them another 15 minutes at 220 degrees (Henssler's tip).

Heat the chili sauce and gradually add the cold butter and honey. The more butter you use, the milder the chili sauce will be. Taste in between. The sauce must not boil anymore, otherwise the butter will separate from the sauce.

Prepare the dip - I have linked below. You can also prepare it the day before.

When the wings are ready, glaze them briefly in the warm Buffalo sauce, which, as I said, must not boil anymore.

Serve with bread and Caesar salad, which I have also linked below.