Pat the 2 lbs of wings thoroughly dry with paper towels. Remove any excess skin or wing tips if not already removed. Drying the skin helps it crisp during cooking.

Season

Place wings in a large bowl. Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Apply Dry Rub

Mix dry rub

In a small bowl combine 1 tablespoon aluminum-free baking powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/4 tsp cayenne pepper. Stir until evenly blended.

Coat wings

Sprinkle the dry rub over the seasoned wings and toss thoroughly so each piece is lightly coated with the baking powder mixture. The baking powder helps dry the skin and generate extra crispness when baked or air-fried.

Cook Wings

Oven method (recommended for batches)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Bake for 25 minutes, then flip each wing and continue baking 15–20 minutes more until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total oven time about 40–45 minutes depending on wing size.

Air-fryer method (faster, extra crisp)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if necessary). Air-fry for 10 minutes, shake or flip, then air-fry another 8–10 minutes until crisp and cooked through. Internal temperature should reach 165°F (74°C).

Pan-fry option

Heat 2–3 tablespoons neutral oil in a large skillet over medium-high heat. Fry wings in batches 6–8 minutes per side until crisp and cooked through. Drain briefly on paper towels.

Make Buffalo Sauce

Melt butter and combine

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1/2 cup hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer very gently for 1–2 minutes, stirring, then remove from heat. Taste and adjust heat or sweetness as desired.

Toss and Serve

Coat wings

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously until evenly coated. If you prefer saucy-on-the-side, serve sauce separately for dipping.

Plate

Transfer wings to a serving platter. Serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch on the side.