Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each wing is evenly coated. The baking powder raises the pH and helps the skin crisp in the oven.

Arrange to Roast

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (line sheet with foil for easier cleanup). Leave small gaps between wings for air circulation. Lightly brush or spray the wings with 1 tsp vegetable oil for extra browning.

Roast

Roast in the preheated oven for 35–45 minutes, flipping once halfway through, until the wings are deep golden brown and crisp and internal temperature reaches 165°F (74°C). If you prefer extra crispness, finish under a high broil for 2–3 minutes, watching closely to avoid burning.

Hot Sauce Coating

Prepare Sauce

While wings roast, melt 3 tbs unsalted butter in a small saucepan over low heat. Add 1 cup hot sauce and 1 tsp honey (if using). Stir until combined and warm — do not boil. Keep warm on the lowest heat.

Toss Wings: When wings are finished roasting, place them in a large bowl. Pour the hot sauce mixture over the wings and toss gently but thoroughly to coat each piece. Transfer to a serving platter, garnish with chopped parsley/green onions, and serve with celery and ranch or blue cheese.

Honey Garlic Coating

Make Honey Garlic Sauce

In a small saucepan over medium-low heat, combine 1 cup honey, 2 tbs soy sauce, 3 cloves minced garlic, and 1 tsp rice vinegar. Bring to a gentle simmer, stirring to dissolve. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; whisk into the simmering sauce and cook 30–60 seconds until sauce thickens slightly. Remove from heat.

Toss & Serve: Put the roasted wings in a large bowl, pour the warm honey garlic sauce over them, and toss to coat. Arrange on a platter, garnish with parsley or green onions, and serve immediately with celery and dipping sauce.

BBQ Coating

Prepare BBQ Glaze

Combine 1 cup BBQ sauce, 1 tsp apple cider vinegar, and 1 tsp brown sugar (optional) in a small saucepan. Warm over low heat until combined and slightly loose in texture (do not boil).

Toss & Finish: Toss the roasted wings in the warm BBQ glaze until evenly coated. For a stickier finish, return coated wings to the oven at 425°F (220°C) for 3–5 minutes to set the glaze, then serve garnished.

MMC Special Coating (Sweet-Spicy-Smoky)

Combine MMC Sauce

Whisk together 2 tbs honey, 2 tbs hoisin sauce, 1 tsp sriracha, and 1 tsp smoked paprika in a small bowl. Warm briefly in a pan (30 seconds) or microwave until slightly runny so it will coat easily.

Toss & Serve: Place roasted wings in a bowl, pour MMC sauce over them, and toss to coat thoroughly. Transfer to a serving plate, garnish with chopped green onions, and serve with celery and dressing.

Finishing & Serving

If preparing multiple flavors, divide roasted wings into separate bowls and coat each portion with its chosen sauce right before serving so textures remain optimal.

Serve immediately while hot with celery sticks and ranch or blue cheese dressing on the side. Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven for 8–12 minutes to recrisp before serving.