Pat wings very dry with paper towels. Place wings in a large bowl and toss with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin.

Choose cooking method

You can deep-fry, shallow-fry, or oven-roast these wings. For consistent results and fewer splatters, oven-roasting or shallow-frying with a bit of oil are recommended.

Oven method (crispy)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack. Brush or toss lightly with 3 tbsp vegetable oil. Roast for 35-45 minutes, turning once halfway, until skin is deeply browned and internal temperature reaches 165°F (74°C) and skin is crisp.

Shallow-fry method

Heat 1/4 inch of oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C). Add wings in batches, skin-side down, and cook 6-8 minutes per side until golden and cooked through. Drain on a wire rack or paper towels.

Deep-fry method

Heat oil in a deep fryer or Dutch oven to 375°F (190°C). Fry wings in batches for 8-10 minutes until crisp and cooked through. Drain well on a rack or paper towels.

Sauce Preparation & Tossing

Buffalo sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 1 cup cayenne hot sauce and 1 tsp brown sugar (optional). Whisk until combined and warm, then remove from heat.

Hot honey sauce

In a small saucepan over medium-low heat, combine 1 cup honey, 2 tbsp hot sauce (or crushed red pepper to taste), 1 tbsp apple cider vinegar and 1 tbsp butter. Warm gently and stir until glossy and slightly thinned, 2-3 minutes. Do not boil hard — just enough to integrate ingredients.

Asian chili sauce

In a small bowl or saucepan, whisk together 1 cup sweet chili sauce, 1 tbsp hoisin, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil and 1 tsp lime juice (optional). Warm briefly if you prefer thinner sauce, or use at room temperature.

Traditional BBQ sauce

In a small saucepan combine 1 cup BBQ sauce with 1 tsp apple cider vinegar and 1 tsp honey or brown sugar if you like sweeter sauce. Warm over low heat, stirring, until just bubbly.

Toss wings in sauce

Place cooked wings in a large mixing bowl. Pour 1/2 to 1 cup of your chosen warm sauce over wings (adjust quantity to coat 24 wings evenly). Toss vigorously until wings are evenly coated. For extra sticky glaze, return sauced wings to a hot baking sheet for 3-4 minutes in a 400°F (205°C) oven.

Serve

Arrange sauced wings on a large platter. Garnish with chopped parsley if using. Serve immediately with carrot and celery sticks and bowls of bleu cheese and ranch dressing for dipping (offer both but let guests choose one).

Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (205°C) oven for 8-10 minutes to crisp, or briefly in an air fryer.