Take your chicken wings out of the package and pat them dry. Use a paper towel to remove every drop of water from the skin. This ensures the chicken gets very crispy in the hot oven.

Put the wings in a bowl with salt and baking powder. Add a tiny bit of cayenne pepper for a savory herbal aroma. This provides the signature Martha Stewart light and airy crust.

Place the wire rack on top of your large baking sheet. Line the wings in a single layer with space between them. This lets the hot air reach every part of the chicken skin.

Put the tray in the oven at 425 degrees for forty-five minutes. Turn the wings over halfway through the total cook time. The skin should look very golden and feel quite firm.

Melt the butter in a small saucepan over a low heat. Stir in the hot pepper sauce until the mix is very smooth. This creates a thick and vibrant orange glaze for the meat.

Put the hot wings into a large bowl and pour the sauce over. Use tongs to toss them until every wing is coated well. Serve them hot with cold celery and creamy blue cheese.