Pat the wings very dry with paper towels. If wings are whole, separate drumettes and wingettes at the joint and discard wing tips or save for stock. Drying is essential for crisp skin.

Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly to coat evenly. The baking powder helps draw moisture from the skin and promotes browning and crispiness.

Arrange a wire rack on a baking sheet lined with foil for easier cleanup. Place wings in a single layer on the rack, leaving small gaps between pieces so hot air can circulate.

Refrigerate uncovered for 30 minutes to 2 hours if time allows — this further dries the skin and improves crisping. If short on time, proceed immediately.

Bake the wings

Preheat oven to 425°F (220°C). Place the baking sheet with wings on the middle rack and bake for 25 minutes. Flip each wing and continue baking for another 15–20 minutes, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

Hot Sauce Glaze

Make the glaze

While wings bake, combine hot sauce, unsalted butter, honey, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, and salt in a small saucepan over low heat. Stir until butter melts and mixture is smooth and slightly thickened, about 3–5 minutes. Taste and adjust seasoning (add a little more honey if you prefer milder sweetness or more vinegar for tang). Keep warm on the lowest heat or transfer to a bowl.

When wings are fully cooked and crisp, transfer them to a large clean bowl. Pour the warm glaze over the wings and toss gently but thoroughly until each wing is evenly coated. Work quickly so the glaze sticks to hot skin.

Finishing & Serving

Arrange glazed wings on a serving platter. Sprinkle chopped parsley or chives over the top for color and freshness.

Serve immediately with celery sticks and blue cheese dressing or ranch on the side for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp; you can brush with a little extra warmed glaze after reheating if desired.