Pat the wings very dry with paper towels. If whole wings, separate tips if desired and discard or save for stock; keep drumettes and flats. Place wings in a large bowl.

Season and coat

Toss wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps dry the skin and create a crisp exterior. Drizzle with 2 tablespoons vegetable oil and toss to coat (if baking).

Rest

For best results, place coated wings on a tray, uncovered, in the refrigerator for 30–60 minutes to dry the skin. If short on time, proceed immediately.

Cook the wings

Choose one method: Oven-bake: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer with space between them. Bake 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Air fryer: Preheat to 400°F (200°C). Arrange wings in a single layer (work in batches) and air-fry 20–25 minutes, shaking halfway through. Fry (shallow/deep): Heat 1–2 inches oil in a Dutch oven or skillet to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through; drain on paper towels.

Sauce (choose based on guest order)

Use store-bought sauce

If using pre-made BBQ, buffalo, sweet chili, or mango habanero sauce, warm 1/2–3/4 cup gently in a small saucepan over low heat for 2–3 minutes, stirring occasionally. Remove from heat when just warmed.

Make Buffalo sauce from scratch

In a small saucepan over low heat, melt 4 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon honey (optional). Whisk until combined and warmed through, but do not boil. Taste and adjust heat or sweetness as desired.

Make Mango habanero sauce from scratch

In a small saucepan combine 1/2 cup mango puree, 1/2 finely minced habanero (use gloves), 1 tablespoon white vinegar, 1 tablespoon brown sugar, 1 teaspoon lime juice, and 1/4 teaspoon salt. Simmer gently over low heat for 4–6 minutes until slightly thickened. Taste carefully and adjust heat/sweetness. Remove from heat.

Make Sweet Chili or BBQ sauces from scratch (quick)

For sweet chili: combine 3/4 cup Thai sweet chili sauce with 1 teaspoon rice vinegar and 1 teaspoon minced garlic; warm briefly. For BBQ: combine 1/2 cup ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon Worcestershire, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder in a small saucepan; simmer 3–5 minutes until slightly thickened.

Toss wings in sauce

Place the cooked wings in a large clean bowl. Pour 1/2–3/4 cup of the chosen warm sauce over the wings. Toss gently but thoroughly to coat each wing. For extra saucy wings, add a little more sauce; for a glaze, return sauced wings to a hot baking sheet under the broiler for 1–2 minutes to set the glaze (watch closely to avoid burning).

Finish & Serve

Plate the sauced wings with a small bowl of bleu cheese dressing on the side, and arrange celery and carrot sticks alongside. Sprinkle chopped parsley over the wings if using. Serve immediately while hot.

Notes: Provide each guest the option of BBQ, Buffalo, Sweet Chili, or Mango Habanero. If serving multiple flavors, cook all wings the same way, then divide and toss with separate warmed sauces so each portion is evenly coated.