Heat the oven to 250°F and set a wire rack inside a rimmed baking sheet.

Pat the wings completely dry with paper towels (dry skin is what makes them crisp without frying).

Toss the wings with the baking powder in a large bowl until every piece is lightly and evenly coated.

Arrange the wings on the rack in a single layer, skin-side up, without touching.

Bake for 30 minutes, then raise the oven temperature to 425°F and bake for another 30 to 40 minutes, until the skin is deeply golden and audibly crackles when tapped with a fork.

Whisk the buffalo sauce and melted butter together in a large bowl while the wings finish baking.

Add the hot wings to the bowl and toss until every wing is glossy and fully coated.

Serve immediately, while the sauce is still clinging and the skin underneath is still crackling.