Coat for extra crisp: sprinkle baking powder and cornstarch over the chicken pieces and toss until evenly dusted. Make sure pieces are in a single layer on a tray and chill for 15–30 minutes if time allows.

Cook the chicken (two options: oven or fry)

Oven method (crispy baked)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Lightly brush or spray with neutral oil. Bake bone-in wings for 35–45 minutes, flipping once halfway, until skin is deep golden and internal temperature is 165°F (74°C). Boneless pieces will cook faster; check after 12–15 minutes and cook to 165°F (74°C).

Fryer/skillet method (extra crispy)

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches without crowding: bone-in 8–10 minutes per batch until golden and cooked through; boneless pieces 3–5 minutes until crisp and cooked to 165°F (74°C). Drain on paper towels and keep warm on a rack while finishing remaining batches.

Sauce preparations

Buffalo sauce

In a small saucepan over low heat, melt the butter. Whisk in hot sauce, white vinegar, Worcestershire, garlic powder and optional honey. Warm until fully combined but do not boil. Taste and adjust heat/sweetness.

Gochujang sauce

Combine gochujang, soy sauce, rice vinegar, brown sugar (or honey), sesame oil and minced garlic in a small bowl. Warm gently in a pan for 1–2 minutes until sugar dissolves and flavors meld. Stir to a smooth glaze.

Carolina BBQ sauce

Whisk together apple cider vinegar, brown sugar, ketchup, Worcestershire, yellow mustard, red pepper flakes and salt in a small saucepan. Simmer very gently for 3–5 minutes to bloom flavors, then remove from heat. Taste and adjust sweetness or acidity.

Mango Habanero sauce

If using fresh mango, blend diced mango and half a habanero (remove seeds for less heat) with lime juice and honey until smooth. If too thick, thin with 1–2 tsp water. Heat briefly in a small pan to meld flavors and season with salt to taste. Be careful handling habanero; wash hands.

Hot honey

Warm the honey gently in a small saucepan with red pepper flakes or a dried chile for 1–2 minutes over low heat to infuse. Stir in a splash of apple cider vinegar if you want a slight tang. Remove from heat and let sit 10 minutes; strain out flakes if a smooth honey is desired.

Tossing & Serving

Select the cooked chicken pieces for each sauce. For each batch, place hot cooked wings in a clean large bowl, pour 2–4 tablespoons of sauce per pound of wings (adjust to taste) and toss vigorously until evenly coated. For bone-in wings, 3–4 tbs per pound is a good starting point; boneless may need less.

Transfer sauced wings to a serving platter. Garnish buffalo and Carolina BBQ wings with chopped parsley, gochujang wings with sesame seeds and cilantro, and drizzle hot honey wings with extra honey and a pinch of flaky salt. Serve with blue cheese or ranch dressing and lemon/lime wedges on the side.

Leftover sauces: refrigerate in airtight containers for up to 5 days (hot honey up to 2 weeks). Reheat gently before using.