Heat your oven to 120℃. Place a wire rack in a large baking tray - cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
Add the garlic granules, onion granules, salt, black pepper and bicarbonate of soda to a small bowl and mix until well combined.
Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃. for 25 minutes then take them from the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
Increase the oven temperature to 250℃ (or 230℃ if your oven doesn't go any hotter). Once your oven is up to temperature, roast the wings for 25 to 30 minutes, turning them around hallway through, or until golden and crisp. Let them rest for a few minutes – this will help them crisp up even more.
While the wings are roasting, make the buffalo sauce. Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Add the Frank’s and cook, stirring occasionally, until slightly reduced and thickened, around 5 minutes.
Transfer the wings to a large bowl. Add the buffalo sauce and toss to coat. Serve immediately – enjoy!