Pat the wings dry with paper towels. Removing surface moisture helps them get crisp. If wings are whole, optionally cut at joints to separate drumettes and flats and discard tips (or save for stock).

Place the wings in a large bowl. Sprinkle kosher salt and black pepper evenly over wings and toss to coat.

Dry rub / coating

In a small bowl combine baking powder, paprika, garlic powder, onion powder and cayenne. Sprinkle the mixture over the wings and toss thoroughly so each wing has an even, light coating. The baking powder will help crisp the skin during cooking.

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet. For best results, refrigerate uncovered for 30–60 minutes to air-dry the skin. If short on time, proceed immediately.

Cooking (oven method)

Bake to crisp

Preheat oven to 425°F (220°C). Place the tray with wings on the middle rack and bake for 20 minutes. Flip each wing and continue baking for an additional 15–20 minutes until skin is deep golden-brown and crisp and internal temperature reaches at least 165°F (74°C). Total bake time ~35–40 minutes depending on wing size.

Alternative cooking: Fry or Air-fry

Pan-fry / deep-fry

Heat 1–2 inches of neutral oil (vegetable or canola) in a heavy skillet to 350°F (175°C). Fry wings in batches 7–9 minutes until crisp and cooked through. Transfer to a wire rack or paper towel–lined sheet to drain.

Air-fryer

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20–25 minutes, shaking basket or flipping halfway, until crisp and cooked through.

Sauce (optional)

If making buffalo-style sauce: melt butter in a small saucepan over low heat. Add hot sauce, honey (if using), apple cider vinegar and Worcestershire sauce. Stir until combined and warmed through; do not boil. Taste and adjust heat or sweetness.

Place the cooked wings in a large mixing bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For saucier wings, add more sauce; for crispier wings, toss lightly and serve sauce on the side.

For serving

Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.