Buffalo Wings That Would Make a Buffalonian Weep

Heat your oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top - this keeps the wings from swimming in their own fat like lazy tourists at Lake Balaton.

Pat the wings completely dry with paper towels, then arrange on the wire rack. Sprinkle both sides with onion powder and garlic powder. The drier the wings, the crispier they'll get.

Bake for 45 minutes, flipping once halfway through. They should look golden and smell like heaven's waiting room.

While wings finish their final 10 minutes, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds - don't let it brown or you'll be eating bitter disappointment.

Whisk in vinegar and hot sauce, then season with black pepper. The sauce should be smooth and glossy, not broken like a bad marriage.

Remove wings from oven and immediately toss them in the buffalo sauce until every wing is coated like it's wearing a bright orange evening gown.

Return sauced wings to the wire rack and broil for 3-5 minutes until edges get properly crispy. Watch them like a hawk - broilers are temperamental beasts.