Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil (for easy cleanup) and place an oven-safe wire rack on top. Lightly grease the rack with oil.

Dry the Wings: This is a crucial step! Pat the chicken wings thoroughly dry with kitchen paper. The drier the skin, the crispier they will become. I used to struggle with soggy wings until I discovered how important this technique is.

Create the Dry Coating: In a large bowl, whisk together the plain flour, baking powder, smoked paprika, garlic powder, salt, and black pepper.

Coat the Chicken: Add the dried chicken wings to the bowl with the flour mixture. Toss them well until every wing is evenly and lightly coated. Shake off any excess powder.

Arrange and Bake: Place the coated wings on the prepared wire rack in a single layer, ensuring there is space between each one for air to circulate. This helps them cook evenly. Bake for 25 minutes.

Flip for Even Crisping: After 25 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown and feels crisp to the touch.

Make the Sauce: While the wings are finishing, prepare the sauce. In a small saucepan over medium-low heat, melt the butter. Once melted, stir in the hot sauce, ranch seasoning mix, honey, and cayenne pepper. Whisk until smooth and gently warmed through, about 2-3 minutes. Don't let it boil.

Toss to Perfection: Once the wings are cooked, remove them from the oven and let them rest for just a minute. Transfer the hot, crispy wings to a large, clean bowl. Pour the warm spicy ranch sauce over the wings and toss gently until they are all gloriously coated.

Serve Immediately: Garnish with finely chopped chives or spring onions and serve straight away with your favourite dip and sides.