You know what this Sunday is and whether you like it or not, the food will always be a winner. Dips and chips, burgers and dogs, this and that…and wings! Baked, fried, broiled or barbequed, these little babies are a religion to some.

My clients love my wings so much (heck, I love my wings so much), I have perfected my technique. It is a multistep process of brining, drying, seasoning, coating and baking to a nice crispy finish and ready to dip in anything.

Now, I have heard about this baking powder coating and air chilling technique that gets the wings super crispy, but the 8- to 24-hour chill time does not work within the timeframe I have to cook for my clients. However, you have enough time to try it out for Sunday’s game.

From the mind of one of my favorite food writers and cooks, Kenji Lopez-Alt, comes Really Good Oven-Fried Buffalo wings.

1 to 4 Pounds chicken wings, cut into drumettes and flats

1 Teaspoon baking powder per pound of chicken wings

1 Teaspoon salt per pound of chicken wings

2 Tablespoons unsalted butter per pound of chicken wings

2 Tablespoons Frank’s Red Hot Sauce per pound of chicken wings

Blue cheese dressing, for serving

Celery sticks, for serving

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times toward the end.

Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Happy eating and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!