Line a rimmed baking sheet pan with foil and spray with cooking spray.
Add the flour, pepper, salt and garlic powder to a large bowl and stir together.
Pat the wings dry with a paper towel. This will help the flour mix stick to the wings.
Add the chicken wings to the bowl and toss them in the flour mixture, coating the wings completely in the flour.
Spread the wings on the greased foil and then place the wings, uncovered, in the fridge to sit for one hour. This lets the flour get firm on the wings which will make them crispier.
While the wings are chilling, preheat your oven to 400 degrees F.
Whisk the melted butter and buffalo sauce together in a medium sized bowl.
Remove the tray with the wings from the fridge and dip each wing individually in the butter sauce. Place the dipped wings back on the baking pan.
Bake the wings in the hot oven for 25 minutes, then flip each one over using a pair of tongs. Return the wings to the oven to bake for another 20 minutes. The wings should be golden brown and crispy on the outside. Tear one open to make sure there is no pink in the center.
Serve the wings while hot with extra buffalo sauce or a side of blue cheese dressing.