Place the wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss thoroughly until each piece is evenly coated. The baking powder helps create a crisp exterior.

Arrange for roasting

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange wings in a single layer on the rack with space between pieces so hot air circulates.

Roast

Roast the wings for 25 minutes. Flip each wing and continue roasting for another 15–20 minutes until the skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you prefer extra crispness, broil 2–3 minutes at the end while watching carefully.

Buffalo Sauce

Melt butter

While the wings roast, combine unsalted butter and Frank's RedHot in a small saucepan over low heat. Stir gently until butter is fully melted and incorporated.

Season sauce

Add light brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, honey (if using), and salt. Whisk to combine and simmer briefly (30–60 seconds) to meld flavors. Remove from heat and keep warm.

Toss wings in sauce

When wings are done, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss briskly so each wing is evenly coated. Return sauced wings to the rack or a serving platter.

For Serving

Arrange celery and carrot sticks on a platter next to the wings. Serve with blue cheese dressing or ranch for dipping. Sprinkle chopped parsley over the wings if desired for color. Serve immediately while hot and crisp.