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Ingredients
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Wings
Wing Sauce
For Serving (optional)
Method
Wings
Prep wings
Pat the 10 chicken wings dry with paper towels. If whole wings are not already split, separate at the joint into drumettes and flats and discard wing tips or save for stock.
Season and coat
In a large bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs baking powder. Toss the wings with the mixture until evenly coated. Add 1 tbs vegetable oil and toss again to help coating adhere and promote browning.
Air-fry or oven-roast
Option A - Oven: Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet lined with foil. Roast for 35–45 minutes, flipping once at 20–25 minutes, until skin is crispy and internal temperature reaches 165°F (74°C). Option B - Air fryer: Preheat air fryer to 400°F (205°C). Place wings in a single layer (work in batches if needed) and cook 20–25 minutes, shaking or turning halfway, until crispy and 165°F (74°C) internally.
Rest
Remove wings from oven or air fryer and let rest 3–4 minutes on the rack or plate while you make the sauce. This helps juices redistribute and prevents the sauce from steaming the skin too much.
Wing Sauce
Make sauce
In a small saucepan over low heat, melt 2 tbs unsalted butter. Add 1/3 cup hot sauce, 1 tbs honey, 1/2 tbs apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp smoked paprika (optional), and 1/8 tsp salt. Whisk continuously until fully combined and slightly warmed through, about 1–2 minutes. Taste and adjust heat or sweetness as desired. Keep warm but do not boil.
Toss wings in sauce
Place the rested wings in a large clean bowl. Pour the warm wing sauce over the wings, then toss gently but thoroughly until each wing is evenly coated. Work quickly so wings retain some crispness.
For Serving (optional)
Transfer sauced wings to a serving plate. Garnish with celery sticks and lemon wedges if desired. Serve immediately with ranch or blue cheese dressing on the side for dipping.