If baking: preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. If frying: heat a deep pot or fryer with enough vegetable oil to submerge wings to 350°F (175°C). Pat the wings dry thoroughly with paper towels; removing moisture helps them crisp.

Coat wings

In a large bowl, toss the dried wings with baking powder, salt, black pepper, and garlic powder until evenly coated. The baking powder helps create a crisp exterior.

Cook the wings

If baking: arrange wings in a single layer on the wire rack and bake 45–50 minutes, flipping once at 25 minutes, until skin is deeply golden and crisp. If frying: working in batches, fry wings at 350°F (175°C) for 8–10 minutes until golden and cooked through (internal temp 165°F/74°C). Remove wings to a paper towel–lined tray and let rest 3–5 minutes. If you want extra-crispy wings after frying, you can briefly return them to 400°F (205°C) oven for 5 minutes.

Toss with oil

Place cooked wings in a large, clean mixing bowl and spoon the 1/4 cup vegetable oil over them; toss gently to coat. The thin oil helps the sauce adhere—if wings were freshly fried, you can omit this step.

Buffalo Sauce

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), cayenne (if using), and 1/4 tsp salt. Continue to heat gently for 1–2 minutes until combined and warm — do not boil. Taste and adjust seasoning or sweetness to preference.

Toss wings in sauce

Pour about three-quarters of the warm sauce over the wings in the large bowl. Using tongs, toss wings until evenly coated. Reserve the remaining sauce to drizzle or serve on the side.

Ranch Dipping Sauce

Mix ranch

In a medium bowl, whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in chopped chives, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice if using. Taste and adjust salt or herbs. Chill for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

To Serve

Arrange buffalo wings on a platter with celery and carrot sticks. Garnish with extra chopped chives or parsley and serve immediately with the reserved buffalo sauce and chilled ranch dressing on the side.

Estimated leftover sauce: keep extra sauce warm or reheat gently before serving. Leftover ranch will keep refrigerated for up to 3 days.