Hands-off party wings require almost no effort from you. The secret is baking powder. The baking powder reacts with the skin, helping to draw out moisture.

Come Super Bowl Sunday, we all love a heaping platter of wings. They've got to be crunchy. They've got to be a little bit greasy. They've got to be so delicious we can't stop eating even after we know we've eaten too many.

What we don't love about the day of the big game? The work involved in making those wings a reality. Because perfectly crisped and seasoned wings typically require a fair amount of effort, not to mention vats of hot oil. And dealing with that is so much less fun that cracking a beer on the couch with your friends.

So we created these hands-off chicken wings that require almost no effort from you. Yet, they are every bit as crispy and addictive as a traditional recipe.

The secret is baking powder. You start the recipe a few hours ahead of when you want to serve the wings. Just toss the wings in a large bowl with some salt, pepper and baking powder, then refrigerate them for a while. The baking powder reacts with the skin, helping to draw out moisture. Less moisture equals more crisp!

When it's time to cook, you just arrange the wings on a wire rack set over a rimmed baking sheet. The rack keeps the air circulating around the wings and keeps them up and out of any liquid that drips onto the pan. Again, less liquid (and more air) is key to getting the skin perfectly crisp.

When the wings are done, we like to dunk them first in our honey-Sriracha sauce, then in our cilantro-sour cream dip. But if you'd prefer the more traditional Buffalo sauce and blue cheese, go for it!

Start to finish: 3½ hours (15 minutes active)Makes 30 wingsFor the wings2 tablespoons baking powder1 teaspoon kosher salt½ teaspoon ground black pepper5 pounds chicken wings, split and wing tips removedFor the honey-Sriracha sauce1/3 cup soy sauce3 tablespoons Sriracha3 tablespoons honey1½ tablespoons minced fresh garlic1½ tablespoons toasted sesame oilFor cilantro-sour cream dip¾ cup sour cream3 tablespoons chopped fresh cilantro3 tablespoons rice vinegar3 scallions, white and green parts, finely choppedLine 2 baking sheets with foil, then arrange a wire rack over the foil. Coat the rack with cooking spray.In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for 2 hours, uncovered.When ready to cook, heat the oven to 375 F.Bake the chicken wings for 60 to 70 minutes, flipping them halfway through, or until very crispy and golden brown.While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking.