If not already split, use a sharp knife or poultry shears to separate wings into drumette and wingette; discard or save tips for stock. Pat the wings very dry with paper towels — dryness is essential for crisping.

Season and coat

Place wings in a large bowl. Sprinkle the kosher salt, black pepper, and aluminum-free baking powder over wings. Toss thoroughly so each piece is evenly coated. If using the optional wet marinade, whisk soy sauce, rice vinegar, minced garlic, and 1 tablespoon hot sauce in a small bowl and toss wings in it for 20–30 minutes in the refrigerator before drying and applying the baking powder and salt/pepper.

Let wings rest on a wire rack set over a rimmed baking sheet for 20–30 minutes at room temperature (or up to overnight uncovered in the refrigerator) to dry the skin further for maximum crispiness.

Cooking (Oven Method) — yields crispy, evenly cooked wings

Preheat

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven and line a rimmed baking sheet with foil. Set a wire rack inside the sheet and spray lightly with oil.

Arrange and roast

Arrange the wings in a single layer on the wire rack with space between pieces for air circulation. Roast for 25 minutes, then flip each wing and roast an additional 15–20 minutes, or until skin is deep golden brown and internal temperature reaches 165°F (74°C) and skin is crispy. Total roast time ~40–45 minutes depending on wing size.

Optional finish under broiler

If you want extra blistered skin, switch oven to broil for 2–3 minutes watching carefully to avoid burning.

Sauce & Tossing

Make buffalo-style sauce

While wings roast, melt butter in a small saucepan over low heat. Add ½ cup hot sauce, honey (or brown sugar), apple cider vinegar, Worcestershire sauce, and ¼ tsp salt. Stir gently until combined and warm but not boiling. Taste and adjust heat or sweetness as desired.

Toss wings in sauce

When wings are done, place them in a large clean bowl. Pour the warm sauce over the wings and toss quickly and thoroughly so each wing is evenly coated. For a saucier finish, reserve a few tablespoons of sauce to serve on the side.

Serving

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with blue cheese or ranch dressing, celery sticks, and lemon wedges on the side.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to crisp the skin again.