In a small bowl combine 2 tbs cornstarch and 1 tsp baking powder. Sprinkle this mixture over wings and toss so each wing has a light, even dusting. This helps them crisp.

Preheat your oven to 425°F (220°C) if baking, or heat an air fryer to 400°F (200°C). If you plan to deep-fry, heat oil to 375°F (190°C). Arrange a wire rack on a sheet pan and lightly oil it if baking.

Cook wings

Oven method

Arrange wings in a single layer on the prepared wire rack. Bake 40–45 minutes, turning once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Air fryer method

Place wings in a single layer (work in batches if necessary). Air fry at 400°F (200°C) for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Deep-fry method

Fry wings in hot oil (375°F / 190°C) for 8–10 minutes until golden-brown and cooked through. Drain on paper towels.

Make the spice blends / sauces

Buffalo mix

In a small bowl, melt 1 tsp butter and whisk with 1 tbs Frank's-style hot sauce and 1 tsp honey (if using). Keep warm or at room temperature.

Smoky BBQ rub

Combine 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/4 tsp salt. Mix well.

Sweet chili glaze

Whisk together 1 tbs sweet chili sauce and 1 tsp rice vinegar until smooth.

Lemon pepper mix

Combine 1/2 tsp lemon zest, 1 tsp cracked black pepper, 1/2 tsp granulated garlic and 1/4 tsp salt. Stir in 1 tsp melted butter to make it cling to the wing.

Atomic spice (very spicy)

In a tiny bowl combine 1/2 tsp cayenne, 1/4 tsp chili powder, 1/4 tsp ghost/habanero powder (optional) and a pinch (about 1/8 tsp) salt. Mix thoroughly and keep separate. Label as extremely hot.

Tossing & plating (Wing Roulette assembly)

Divide the 10 cooked wings into 5 small bowls or sections (2 wings per bowl). Place one bowl per spice blend.

Place the wings into each bowl. For wet sauces (Buffalo, Sweet chili, Lemon butter), pour the corresponding sauce over the wings and toss gently until evenly coated. For dry rubs (Smoky BBQ rub and Atomic spice), sprinkle the rub evenly over the wings and toss to coat. For Atomic spice, toss carefully and warn diners — this is very spicy.

Taste-check one wing from each bowl (optional) and adjust: if a wing seems dry, add an extra 1/2 tsp melted butter or 1/2 tsp neutral oil to help the rub adhere; if sauce is too tangy, add 1/4 tsp honey to balance.

Arrange all 5 bowls (or a platter with labeled sections) so diners can choose randomly. Garnish with chopped parsley and serve the blue cheese or ranch and celery on the side.

Recommend serving order/notice: label the Atomic spice bowl clearly as extremely hot and let guests opt in. Provide wet napkins and additional dipping sauce.