Place wings in a large bowl. Sprinkle kosher salt, freshly ground black pepper, and baking powder over the wings. Toss thoroughly to coat each piece evenly. The baking powder helps crisp the skin in the oven.

Arrange the wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up. For best results, refrigerate uncovered for 1 hour to dry the skin (optional) or proceed immediately to roasting.

Roasting

Preheat oven

Preheat the oven to 425°F (220°C). If you prefer extra crispiness, position rack in the upper third of the oven and use the broil function for a short finish (see final step).

Roast the wings on the wire rack/baking sheet for 35-45 minutes, turning once after about 20-25 minutes so they brown evenly. Roast until skin is deep golden and crisp and internal temperature at the thickest part reaches 165°F (74°C).

If you want extra crisp skin, broil for 1-3 minutes at the end—watch carefully to avoid burning.

Hot Sauce Glaze

Make glaze

While the wings roast (or during the last 10 minutes), combine hot sauce, butter, light brown sugar, apple cider vinegar, minced garlic, Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan over medium-low heat.

Stir constantly until the butter is melted and the sugar dissolves, then simmer gently for 2-3 minutes to meld flavors. Do not over-reduce; you want a pourable, glossy sauce. Remove from heat and keep warm.

Alternatively, melt the butter in the microwave and whisk with the remaining ingredients in a heatproof bowl.

Toss & Serve

When wings are done, transfer them to a large, clean bowl. Pour the warm hot sauce glaze over the wings and toss vigorously to coat each piece evenly. Taste and season with a pinch more salt if needed.

Arrange wings on a platter. Garnish with chopped parsley if using. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.