In a medium bowl, combine 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and 1 tbs baking powder. Toss the wings in the mixture until evenly coated.

Drizzle 1 tbs neutral oil over the wings and toss once more to coat. Let sit at room temperature for 10–15 minutes while you preheat (this helps render skin).

Choose cooking method: Oven (recommended) or shallow-fry. For oven: preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings skin-side up with space between pieces. Roast 35–40 minutes, flipping once at 20 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For shallow-fry: heat 1/2 inch oil in a heavy skillet over medium-high until 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels.

When wings are done, transfer to a clean bowl and let rest 2 minutes before saucing or serving.

Sauce (optional — Buffalo-style)

While wings roast or immediately after frying, make the sauce: In a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 3 tbs hot sauce, 1 tsp honey, 1/2 tsp Worcestershire sauce and 1/2 tsp lemon juice. Warm until combined but not boiling, taste and add 1/8 tsp salt if needed.

Pour sauce over the hot wings and toss gently to coat. Alternatively, serve sauce on the side for dipping.

To serve

Divide wings among plates. Serve with celery sticks, carrot sticks and 1/4 cup blue cheese or ranch dressing. Provide extra napkins — these are party wings!