In a large bowl, toss the wings with 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon baking powder (optional for extra crisp), and 1/2 teaspoon garlic powder until evenly coated. Let rest 10 minutes while you heat the oil or oven.

Cook (Frying option)

Heat 1 cup vegetable oil in a large heavy skillet or Dutch oven to 350°F (175°C). Fry wings in batches so they aren’t crowded—about 6 wings per batch—cooking 8–10 minutes per batch until deep golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Cook (Oven-roast option)

Preheat oven to 425°F (220°C). Arrange seasoned wings on a wire rack set over a rimmed baking sheet (skin side up) with space between pieces. Roast 35–45 minutes, flipping once at 20 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C). For extra-crisp skin, broil 1–2 minutes at the end while watching closely.

Make Buffalo sauce

While wings cook, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce and whisk until smooth and slightly emulsified. Taste and adjust: add a pinch of salt or a teaspoon of honey if you prefer a touch of sweetness. Keep warm but do not boil.

Toss wings in sauce

Place cooked wings in a large clean bowl. Pour warmed Buffalo sauce over the wings and toss vigorously until all pieces are evenly coated. Serve immediately.

For Serving

Arrange sauced wings on a platter with celery sticks and lemon wedges. Serve with 1/2 cup blue cheese dressing or ranch on the side for dipping.

Leftovers: Cool completely, refrigerate in an airtight container up to 3 days. Reheat in a 400°F (205°C) oven for 8–10 minutes to re-crisp, or reheat in an air fryer at 375°F (190°C) for 5–7 minutes.