If wings are whole, separate into drumettes and flats, discarding tips (or reserve tips for stock). Pat wings very dry with paper towels. Dry skin helps them crisp.

Place wings in a large bowl or a rimmed baking sheet. Sprinkle with kosher salt and black pepper, then toss to coat evenly.

Add the aluminum-free baking powder and toss until wings are evenly coated. The baking powder helps the skin crisp in the oven. Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up, with space between pieces for air circulation.

Cooking

Oven-roast method (recommended)

Preheat the oven to 425°F (220°C). Roast the wings on the rack for 35–45 minutes, turning once halfway through, until the skin is deeply golden and crisp and the internal temperature reaches 165°F (74°C). If you want extra crispness, finish under the broiler for 2–3 minutes, watching closely to prevent burning.

Alternative: Air fryer

Preheat the air fryer to 400°F (200°C). Place wings in a single layer (work in batches if needed) and cook for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Alternative: Frying

Heat 1–2 inches of neutral oil to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels.

Sauce (buffalo style)

While wings cook, make the sauce. In a small saucepan over low heat, melt the unsalted butter. Once melted, add the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk until combined and warm — do not boil. Taste and adjust seasoning (add a little more vinegar for tang, or more sugar for sweetness). Keep warm until ready to toss with wings.

When the wings are cooked and crisp, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly so every piece is coated. Alternatively, serve the sauce on the side for dipping.

To serve

Arrange sauced wings on a platter. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.

Leftovers: Store cooled wings in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving, then rewarm sauce and toss if desired.