If wings are whole, pat them dry with paper towels and, if desired, separate into drumettes and flats by cutting at the joint. Drying helps crisp the skin.

Coat wings

In a large bowl, combine wings with baking powder, kosher salt, black pepper and 2 tablespoons oil. Toss until wings are evenly coated. The baking powder helps create a crisp exterior when baked.

Arrange and rest

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (line pan with foil for easier cleanup). Let rest 10 minutes at room temperature while preheating the oven to 425°F (220°C).

Bake

Bake wings at 425°F (220°C) for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.

Buffalo Sauce

Melt butter and mix

While wings bake, combine butter, hot sauce, brown sugar (if using), apple cider vinegar, Worcestershire sauce, garlic powder and 1/4 teaspoon salt in a small saucepan over low heat. Stir until butter is melted and sauce is smooth, about 3–4 minutes. Do not boil.

Adjust seasoning

Taste and adjust heat/sweetness: add more hot sauce for heat, more brown sugar for sweetness, or a pinch more salt if needed. Keep warm until wings are ready.

Toss wings in sauce

When wings are finished baking, transfer them to a large bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until each wing is evenly coated. Serve immediately.

Ranch Dipping Sauce

Mix dressing

In a small bowl, whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt and black pepper.

Chill

Taste and adjust seasoning. If time allows, refrigerate for 15–30 minutes to let flavors meld. If too thick, thin with additional buttermilk, 1 tsp at a time, to desired consistency.

To Serve

Arrange sauced wings on a platter with celery and carrot sticks and a bowl of ranch dressing for dipping. Sprinkle with extra chopped chives or parsley for garnish. Serve hot.