In a small bowl, combine 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp aluminum-free baking powder. Toss the wings with this mixture until evenly coated. The baking powder raises pH and aids browning and crispiness.

If using the optional marinade, mix 1 minced garlic clove, 1 tsp soy sauce, 1/2 tsp neutral oil, and 1/2 tsp lemon juice. Toss wings with the marinade for 15–30 minutes in the refrigerator (no more than 1 hour) before proceeding. Pat wings dry again before cooking.

Cooking (oven method, crispy skin)

Preheat

Preheat oven to 230°C (450°F). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack or spray with nonstick spray.

Arrange the 5 coated wing pieces in a single layer on the rack, spaced so air can circulate. This promotes even browning.

Bake for 20 minutes at 230°C (450°F). After 20 minutes, flip each wing and continue baking for another 8–12 minutes, or until skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Total cook time ~28–32 minutes depending on size.

For extra crispness, switch oven to broil for 1–2 minutes per side at the end—watch closely to avoid burning.

Cooking (alternative: air fryer)

Preheat air fryer to 200°C (400°F) for 3 minutes. Place wings in a single layer (cook in two batches if needed).

Air fry for 10 minutes, flip, then air fry another 8–10 minutes until skin is crisp and internal temperature reaches 74°C (165°F).

Sauce & Finish

Buffalo sauce

While wings cook, melt 1 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl for 15–20 seconds. Stir in 1 tbs hot sauce and 1/2 tsp honey (optional) until combined and warm. Toss the hot cooked wings in the sauce to coat evenly.

BBQ sauce

If using BBQ, warm 2 tbs BBQ sauce slightly and toss wings to coat.

Place sauced wings on a serving plate. Garnish with 1 tsp chopped parsley or chives if desired. Serve immediately with 2 tbs blue cheese or ranch dressing for dipping.