• Preheat oven to 250 degrees F. Move one rack to the lower quarter of the oven and one rack to the top quarter of the oven.
• Pat the wings dry with paper towels. Place wings in a large zip-top plastic bag. Add baking powder and salt. Toss the bag to coat the wings.
• Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil and spray rack with cooking spray.
• Place the wings skin-side up on the tray. Bake on the lower oven rack for 30 minutes.
• After 30 minutes, move the baking sheet to the higher rack in the oven and turn up the temperature to 425 degrees F.
• Bake for an additional 40-50 minutes, or until skin is golden brown and crispy.

While the wings are cooking, make the Dr Pepper® Barbecue Sauce:

• Whisk together all sauce ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened (about 45 minutes).
• When wings are finished baking, baste with sauce and serve alongside Ranch dressing for dipping and celery sticks.
• Chicken wing baking method adapted from Cook’s Illustrated.

Alternate Grilling Method:

• Do not coat chicken with baking powder and salt. Instead, pat chicken dry with paper towels and season with salt and pepper, to taste.
• Prepare grill for medium heat. Grill wings, covered (turning occasionally), until golden brown and crisp, 15–20 minutes. Baste with sauce as directed above.