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Ingredients
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Wings
Buffalo sauce (makes ~3/4 cup)
BBQ sauce (alternative, makes ~3/4 cup)
To serve
Method
Prep and par-cook (crispy skin, oven method)
Preheat and dry
Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels—removing surface moisture is essential for crisping.
Trim and toss
If whole wings are not already separated, cut at the joint to separate drummette and flat; discard wing tips or save for stock. Place wings in a large bowl.
Season and coat
Add baking powder, kosher salt, black pepper, garlic powder, and the neutral oil to the wings. Toss thoroughly so each wing is lightly coated. The baking powder helps dry and crisp the skin during roasting.
Arrange and roast
Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer with space between pieces. Roast on the center rack for 35–45 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. If you prefer extra crisp, broil 1–2 minutes at the end watching closely.
Frying option (alternative to oven)
Heat 1–2 inches of neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden brown and the internal temperature is 165°F (74°C). Drain on paper towels and proceed to sauce step.
Make Buffalo sauce
Melt butter and combine
In a small saucepan over low heat, melt the unsalted butter. Add the hot sauce, white vinegar, Worcestershire sauce and honey (if using). Whisk until smooth and warmed through, about 1–2 minutes. Taste and adjust salt or honey for balance. Keep warm (low heat) until ready to toss.
Make BBQ sauce (if using instead)
In a small saucepan combine the BBQ sauce, apple cider vinegar, honey or molasses and optional hot sauce. Warm over low heat, stirring until smooth and slightly reduced, 2–3 minutes. Remove from heat and keep warm.
Tossing and serving
Plate and garnish
Transfer sauced wings to a serving platter. Garnish with chopped parsley if desired. Serve immediately with blue cheese dressing or ranch and celery sticks on the side.