If wings are whole, use a sharp knife or kitchen shears to separate into drumettes and flats; discard or save tips. Pat wings thoroughly dry with paper towels — dry skin crisps better.

Season wings evenly with 1 tsp kosher salt and 1 tsp black pepper, rubbing the seasoning so it adheres to all sides.

Optional Dry Coating for Extra Crisp

In a large bowl, whisk together 1 tablespoon baking powder, 1 tablespoon cornstarch and 1 teaspoon garlic powder. Add the wings and toss until lightly and evenly coated. Shake off any excess. The baking powder helps the skin become very crisp when roasted or baked.

Cook Wings

Oven method (recommended for even cooking)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack with space between them. Roast for 35–40 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C). If you used the baking powder coating, wings may take 5–10 minutes longer to reach deep crispness; broil 1–2 minutes at the end if needed, watching continuously to avoid burning.

Alternative: Air-fryer

Preheat air-fryer to 400°F (200°C). Place wings in a single layer (cook in two batches if necessary). Air-fry for 20–25 minutes, shaking or flipping halfway, until golden and crisp and internal temp is 165°F (74°C).

Alternative: Deep-fry

Heat neutral oil to 375°F (190°C). Fry wings in small batches for 8–10 minutes until golden brown and cooked through. Drain on paper towels and season immediately with a pinch of salt.

Make Buffalo Sauce

While wings are finishing, melt 2 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 15-second bursts. Whisk in 3 tablespoons hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1/4 teaspoon cayenne pepper and 1/4 teaspoon salt until smooth and warmed through. Taste and adjust heat or sweetness as desired.

Toss and Serve

Place the hot cooked wings in a large bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is well coated. For saucier wings, add the entire sauce; for lighter coating, add half and serve remaining sauce on the side.

Transfer wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with 1/2 cup blue cheese or ranch dressing and celery sticks.