Add 1 tablespoon baking powder and 1 tsp vegetable oil to the bowl. Toss the wings until they are evenly coated with the baking powder mixture. The baking powder helps draw moisture away and crisps the skin when roasted.

Arrange the wings on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. For best results, refrigerate uncovered for 30 minutes to 1 hour to dry the skin further (optional).

Cook the wings

Preheat the oven to 425°F (220°C). If you refrigerated the wings, let them sit at room temperature while the oven heats for 10 minutes.

Place the baking sheet with the rack and wings in the preheated oven on the middle rack. Roast for 25 minutes, then flip each wing and continue roasting for another 10–15 minutes, or until the wings are deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time ~35–40 minutes depending on your oven and wing size.

For extra crispness, broil on high for 1–2 minutes at the end—watch carefully to avoid burning.

Sauce (Buffalo-style)

While the wings roast, make the sauce. In a small saucepan over low heat, melt 2 tablespoons unsalted butter.

Once melted, whisk in 3 tablespoons hot sauce, 1 teaspoon honey, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and a pinch (1/16 tsp) freshly ground black pepper. Warm and whisk until the sauce is smooth and slightly thickened, about 1–2 minutes. Remove from heat.

Taste and adjust: add a little more hot sauce for heat or a touch more honey for sweetness.

Toss & Serve

Place the hot cooked wings in a clean large bowl. Pour the warm sauce over the wings and toss gently but thoroughly until each wing is evenly coated.

Transfer wings to a serving plate. Garnish with chopped fresh parsley if using. Serve immediately with 1/4 cup blue cheese dressing or ranch and celery sticks.