Preheat your oven to 250˚F and line a large baking sheet with foil. Next, place either a baking rack or a stainless steel cooling rack on top of the lined sheet and set aside. Thoroughly mix together the baking powder and salt. With the chicken wings and drumettes in a large mixing bowl, dust them thoroughly with the baking powder/salt mixture. This can also be done by placing the chicken in a Ziploc bag, adding the baking powder/salt
mixture, and shaking it vigorously.
Assemble the wings and drumettes on your chosen rack, making sure they are spaced without touching each other. Place the tray in the oven and cook for 30 minutes. Increase the oven temperature to 425˚F and cook for an
additional 40 minutes, rotating the tray half way through to make sure the chicken cooks evenly. The chicken should be lightly browned and crispy when it is finally removed from the oven.
Towards the last ten minutes of the oven timer, begin making the sauce. Melt the butter in a medium sized saucepan on the stove over medium-low heat. As the butter is melting, whisk in the hot sauce, apple cider vinegar, garlic powder, onion powder, cumin, dry mustard powder, and salt. When everything is fully blended, remove the mixture from the heat and set it aside.
Once the chicken is out the oven, place it in a clean mixing bowl. Use as much sauce (half or more) as you need to coat the chicken wings and drumettes thoroughly. When they are fully glazed, place them on the serving dish of your choosing. Serve immediately with slices of celery, blue cheese dressing, and any remaining buffalo sauce.
