In a large bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Toss the dry wings with the seasoning until evenly coated.

Add the baking powder and cornstarch to the seasoned wings and toss again so each wing has a light, even coating. The baking powder helps crisp the skin when baked or fried.

Cooking Method A — Oven-Baked (healthier, great crisp)

Preheat & Arrange

Preheat oven to 230°C (450°F). Line two rimmed baking sheets with foil and place a wire rack on each sheet. Arrange the wings in a single layer on the racks, leaving space between pieces for air circulation.

Bake

Place the sheets in the oven (one rack in middle, one slightly lower) and bake for 20 minutes. After 20 minutes, rotate the pans between racks and flip each wing. Continue baking another 15–20 minutes until skin is deep golden-brown and crisp and the internal temperature registers 74°C (165°F). Total bake time ~35–40 minutes depending on oven and wing size.

Finish (optional broil)

If you want extra crisp, broil on high for 1–3 minutes watching closely so they do not burn.

Cooking Method B — Frying (traditional, very crispy)

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 180°C (350°F). Use a thermometer to maintain temperature.

Fry in batches

Working in batches (4–6 wings at a time so temperature remains steady), fry wings 8–10 minutes until golden-brown and the internal temperature is 74°C (165°F). Use a slotted spoon to transfer wings to a wire rack or paper-towel-lined tray to drain. Keep cooked wings warm in a 100°C (200°F) oven while frying remaining batches.

Make the Buffalo Sauce

In a small saucepan over low heat, melt the 4 tbs butter gently. Add the hot sauce, honey (if using), apple cider vinegar, Worcestershire sauce, and salt. Whisk until fully combined and warm but not boiling. Taste and adjust balance of heat, salt, or sweetness. Keep warm.

Toss & Serve

Place the cooked wings in a large clean bowl. Pour the warm Buffalo sauce over the wings in two additions, tossing gently after each to coat evenly. For saucier wings, add more sauce to taste.

Transfer wings to a serving platter, sprinkle with chopped parsley or scallion, and serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Leftovers: Store cooled wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes before serving.