If wings are whole, separate into drumettes and flats by cutting through the joint; discard tips or save for stock. Pat all wings very dry with paper towels—dry skin crisps better.

Coat Wings

Place wings in a large bowl or a rimmed baking sheet. Sprinkle baking powder, kosher salt, black pepper, garlic powder, and onion powder over the wings. Toss thoroughly so each wing is evenly coated. Let rest on a wire rack set on a baking sheet for 15–30 minutes in the fridge (optional) to further dry the skin.

Preheat Oven

Position oven racks in the upper and lower thirds and preheat oven to 425°F (220°C). Line two baking sheets with foil and place wire racks on top. Lightly oil the racks or spray with nonstick spray.

Arrange and Bake

Place wings in a single layer on the prepared racks, leaving space between pieces for air circulation. Bake at 425°F (220°C) for 25 minutes, then rotate the pans between racks and flip each wing. Continue baking another 20–25 minutes until skin is deep golden-brown and crisp and the internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes per side, watching carefully to avoid burning.

Buffalo Sauce

Make Sauce

While wings bake, combine butter, hot sauce, apple cider vinegar, Worcestershire, honey (or brown sugar), paprika, salt, and pepper in a small saucepan. Warm over low heat, stirring until butter melts and sauce is smooth. Bring to a gentle simmer for 1–2 minutes, then remove from heat. Taste and adjust seasoning — add more honey to tame heat or more vinegar to brighten.

Toss Wings in Sauce

When wings are done, transfer hot wings to a large heatproof bowl. Pour about two-thirds of the sauce over the wings and toss with tongs until evenly coated. Reserve the remaining sauce for serving or to recoat if some guests want extra saucier wings.

Optional for Serving

Arrange wings on a large platter. Garnish with chopped parsley if using. Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing on the side. Pass remaining sauce for dipping or drizzling.