In a small saucepan over low heat, melt 2 tbs butter. Add 1/2 cup hot sauce, 1 tsp honey (optional) and 1/2 tsp white vinegar. Warm and whisk until combined, then remove from heat. Yield ~3/4 cup.

Garlic Parmesan (quick stovetop)

In a small skillet over low heat, melt 3 tbs butter. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant (do not brown). Stir in 3 tbs grated Parmesan, 1 tbs chopped parsley and 1/4 tsp pepper until combined. Remove from heat. Yield ~1/2 cup.

Honey BBQ (quick stovetop)

Combine 1/2 cup BBQ sauce, 1 tbs honey and 1/2 tsp apple cider vinegar in a small saucepan. Warm over low heat, whisk until smooth. Yield ~1/2 cup.

Sweet chili-lime glaze (quick stovetop)

Combine 1/2 cup sweet chili sauce, 1 tbs lime juice and 1/2 tsp soy sauce in a small saucepan. Warm gently until glossy and slightly reduced, about 3-4 minutes. Yield ~1/2 cup.

Cook wings

Heat 1 cup neutral oil in a heavy-bottomed skillet or deep pan over medium-high heat until it reaches 350°F (175°C) or a single drop of water sizzles aggressively. Use an instant-read thermometer if available.

Working in a single layer, add the wings to the hot oil (do not overcrowd; cook in two small batches if necessary). Fry wings for 6-8 minutes, turning occasionally, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Larger jumbo wings may take 8-10 minutes. Adjust time to size.

Using tongs, transfer cooked wings to a wire rack set over a sheet pan or to paper towels to drain for 1-2 minutes.

Toss with sauce & finish

Place the drained hot wings in a large mixing bowl. Pour about 1/3 to 1/2 cup of your chosen sauce over the wings (use the amount listed for each sauce). Toss vigorously to coat each wing evenly. Taste one and add more sauce if desired.

Transfer sauced wings to a serving plate. Garnish with chopped parsley or scallions if using.

Serve immediately with 1/4 cup blue cheese or ranch dressing and celery sticks on the side.