If wings are whole, optionally cut into drumette and flat by slicing at the joint (leave tips for stock or discard). Pat the wings very dry with paper towels—this helps them crisp.

Place the wings in a large bowl. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and baking powder. Toss the wings with the dry seasoning mixture until evenly coated. The baking powder helps draw moisture to the surface for crisping.

Arrange the seasoned wings on a wire rack set over a rimmed baking sheet and let sit 15 minutes at room temperature (or refrigerate uncovered 1 hour for even better skin drying).

Cook (Oven Method)

Preheat

Preheat oven to 425°F (220°C). Position an oven rack in the upper-middle third of the oven.

Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on the sheet and arrange wings in a single layer with space between pieces so hot air circulates.

Roast for 25 minutes. After 25 minutes, flip each wing using tongs. Continue roasting for another 15–20 minutes, until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cooking time about 40–45 minutes depending on wing size.

If you want extra crispness, switch the oven to broil for 2–3 minutes after roasting—watch closely to avoid burning.

Cook (Alternative: Frying)

If frying instead of roasting: heat 2 inches of neutral oil (vegetable or peanut) in a heavy pot to 350°F (175°C). Fry wings in batches 6–8 minutes until golden and cooked through, turning once. Drain on a wire rack or paper towels. Keep warm in a low oven while frying remaining wings.

Sauce / Toss (Optional)

For classic buffalo-style wings: In a small saucepan over low heat, melt butter. Stir in hot sauce and honey until combined and warmed through. Remove from heat.

Place cooked wings in a large bowl, pour the warm sauce over them, and toss until evenly coated. Serve immediately.

Serve

Arrange wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing for dipping. Serve hot.