In a large bowl, toss wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps the skin crisp when cooked.

Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours. If you need them immediately, let sit 15 minutes at room temperature while you preheat the oven or grill.

Cooking the Wings

Oven method (recommended for consistent crispness)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces for air circulation. Bake for 25 minutes, flip wings, then bake an additional 15–20 minutes until skin is deeply golden and crisp and internal temperature reads 165°F (74°C).

Grill method (optional)

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates. Grill wings 6–8 minutes per side over direct heat, watching for flare-ups, until nicely charred and cooked through (165°F/74°C).

BBQ Sauce

While wings cook, make the sauce: in a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), and 2 tablespoons water.

Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, salt & pepper as needed). Remove from heat and stir in butter until melted for a glossy finish.

Finishing & Garnish

When wings are cooked and crisp, transfer them to a large bowl. Pour about two-thirds of the warm BBQ sauce over the wings and toss to coat evenly. Reserve remaining sauce for serving.

Arrange wings on a platter, spoon extra sauce over as desired, and sprinkle with chopped parsley. Serve immediately with extra sauce on the side and additional salt & pepper to taste.