If time allows, make a quick brine: in a large container combine 2 liters cold water, 1 tablespoon kosher salt, 1 teaspoon sugar, smashed garlic and bay leaves. Add the wings, cover and refrigerate for 1–4 hours. Drain and pat wings very dry before continuing. If you skip brining, pat wings dry and proceed.

Chicken Wings & Basic Seasoning

Preheat oven to 425°F (220°C) if baking, or preheat deep fryer to 350°F (175°C) if frying, or preheat air fryer to 400°F (200°C).

Place the 40 wings in a very large mixing bowl or divide between two bowls. Sprinkle the baking powder, 3 tablespoons kosher salt and 2 teaspoons black pepper over the wings. Toss thoroughly until wings are evenly coated. Baking powder helps crisp the skin when roasted or air-fried.

If roasting: Arrange wings in a single layer on two wire racks set over rimmed baking sheets (use two sheets so they aren’t crowded). Roast for 25–35 minutes, flipping once halfway, until skin is deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. If frying: Fry in batches at 350°F (175°C) for 8–10 minutes until golden and cooked through; drain on paper towels. If air-frying: Cook in batches at 400°F (200°C) for 20–25 minutes, shaking/turning every 5–7 minutes, until crisp and cooked through.

Transfer cooked wings to a large clean bowl for saucing.

Buffalo Sauce (for half batch)

Make the Buffalo Sauce

In a small saucepan over medium-low heat, melt 1 cup butter. Add 1 cup hot sauce, 2 tablespoons honey, 2 teaspoons white vinegar, 1 teaspoon Worcestershire, 1 teaspoon garlic powder and 1/2 teaspoon salt. Warm and whisk until combined and slightly thickened, about 3–4 minutes. Keep warm. This yields enough sauce for roughly 20 wings.

Pour the warm buffalo sauce over half the wings (about 20) in the bowl. Toss gently until all wings are evenly coated.

Honey-Sriracha Sauce (for other half)

Make the Honey-Sriracha Sauce

In a separate small saucepan over medium heat, melt 1/2 cup butter. Add 3/4 cup Sriracha, 3/4 cup honey, 2 teaspoons soy sauce, 2 teaspoons rice vinegar and 2 minced garlic cloves. Stir and simmer gently for 2–3 minutes until sauce is glossy and slightly thickened. Remove from heat.

Pour the honey-sriracha sauce over the remaining 20 wings and toss to coat evenly.

Finish & Serving

Divide wings onto serving platters. Sprinkle chopped parsley (or cilantro) over both platters if desired. Serve with celery and carrot sticks and 1 cup blue cheese dressing or ranch for dipping.

If any wings become soggy after saucing, place them on a sheet pan under a hot oven (425°F / 220°C) for 2–3 minutes to re-crisp, watching carefully so sauce doesn't burn.