In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder and paprika. Toss the wings in the mixture until evenly coated. Let sit 15 minutes at room temperature (or refrigerate uncovered for up to 1 hour for extra crispness).

Frying

Heat oil

Pour neutral oil into a deep heavy pot or deep fryer so there is at least 2–3 inches of oil but not more than two-thirds full. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in ~45–60 seconds.

Working in batches (do not overcrowd), carefully lower wings into the hot oil. Fry for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). The baking powder in the coating will help blister the skin and make it extra crispy.

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Saucing / Finishing

Choose one sauce option: T.H.S, BBQ, Garlic Parmesan, Old Bay dry rub, Sweet Thai Chili, or Mango Habanero. For Old Bay, toss wings with the dry rub while hot; for other sauces, warm the sauce slightly in a saucepan or microwave (20–30 seconds) so it coats evenly.

Place hot wings in a large bowl, pour 1/2 cup (adjust to taste) of your chosen sauce over them, and toss quickly to coat evenly. For Old Bay, sprinkle 1 tablespoon over wings and toss.

Arrange wings on a serving platter. Garnish with chopped parsley and lemon wedges if desired.

Blue Cheese Sauce

In a small bowl, mash the blue cheese slightly with a fork. Add sour cream, mayonnaise, milk, lemon juice, chives, salt and pepper. Stir until combined but still slightly chunky. Taste and adjust seasoning or consistency with more milk if you prefer a thinner dip.

Serve the blue cheese chilled or at room temperature alongside the hot wings.