Bone-in chicken drumsticks and thighs roast on a wire rack until the skin turns deeply golden and crackly, seasoned with garlic powder, onion powder, and smoked paprika for a savory backbone before the sauce even touches them. That classic Frank's-style hot sauce gets simmered down with a splash of white wine vinegar and Worcestershire until it's glossy and tangy, then brushed on generously and broiled until it caramelizes into sticky, blistered edges. The two-step roast-then-broil method is what gives this dish its signature texture — crisp skin underneath, charred sauce on top, and juicy meat all the way through. Crunchy celery sticks and a sprinkle of fresh parsley round out the platter for serving. It's a great pick for a dairy free spread, since the finger-food format and bold, vinegary heat are the real stars here, not any creamy component. Pull this one out for game day or a weeknight dinner that still feels like an event.
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Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed sheet pan and pat the chicken pieces thoroughly dry with paper towels.
In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Arrange the pieces skin-side up on the wire rack, spacing them at least 1 inch apart so they roast rather than steam.
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