Pat the chicken wings thoroughly dry with paper towels and place them in a large bowl.

Combine baking powder, salt, black pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle this mixture over the wings and toss to coat evenly.

Line a baking sheet with foil and place a wire rack on top. Arrange the seasoned wings in a single layer on the rack, ensuring they do not touch.

Preheat oven to 400°F (200°C) and bake wings for 45-55 minutes, flipping halfway, until golden brown and crispy. Increase heat to 425°F (220°C) for the last 5-10 minutes for extra crispiness, watching carefully to prevent burning.

While wings bake, melt butter in a small saucepan over medium-low heat. Remove from heat and stir in Frank's RedHot, white vinegar, and cayenne pepper, whisking until smooth and combined.

Once wings are crispy, transfer them to a large bowl. Pour warm buffalo sauce over the wings and toss gently until evenly coated. Serve immediately with desired dipping sauces and sides.