• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and fit it with a cooling rack. Grease the rack to prevent the chicken from sticking to it.
• In a large bowl, combine the cornstarch, garlic powder, baking powder, salt and pepper. Mix to combine it well. Add the chicken to the bowl and stir it around to coat the chicken evenly. Shake off any excess and place the chicken pieces on the prepared rack and tray leaving space between each piece.
• Bake for 30 minutes, flip and continue to bake for an additional 15-20 minutes or until they are cooked through. The baking time will vary based on the size of your wings, so adjust the time accordingly based on the size of the wings I have in my recipe. The internal temp should be 165 to be cooked through, although I like to take it out at 160 because it continues to cook for a few minutes after you remove it.
• Once you remove the wings from the oven, place them in your serving dish and coat them with the Easy Buffalo Sauce (instructions below). Serve with blue cheese dressing (dairy free dressing if needed) and celery sticks.

For the Easy Buffalo Sauce:

• Combine all ingredients in a microwaveable bowl. Heat for 1-2 minutes, stirring from time to time, until butter melts and sugar dissolves. You may need to stir it a bit after removing it from the microwave to get the sugar dissolved.