If whole wings, separate into wingettes and drumettes and discard wing tips or save for stock. Pat the 10 pieces thoroughly dry with paper towels — dry skin crisps better.

Season and coat

Place wings in a large bowl. Sprinkle 1 tsp baking powder, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder over the wings. Toss thoroughly so each piece is evenly coated with the dry mix. Let rest 10–15 minutes in the refrigerator to help dry the skin for crisping.

Cook Wings

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth that will fit the wings without crowding (about 2–3 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small bread cube browns in ~60 seconds.

Fry in batches

Carefully lower wings into hot oil in a single layer without overcrowding (3–5 pieces per batch depending on pot size). Fry for 8–10 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels. If you prefer extra-crispy wings, increase oil temperature to 375°F (190°C) for a final 1–2 minute crisp after the initial fry, or return wings to 375°F for 1–2 minutes.

Oven alternative (baked)

If baking instead of frying: preheat oven to 425°F (220°C). Arrange seasoned wings on a wire rack set over a baking sheet. Bake 35–45 minutes, flipping once at 25 minutes, until skin is crisp and internal temperature is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end—watch closely to avoid burning.

Make Buffalo Sauce

Melt butter and combine

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 3/4 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (optional), 1/4 tsp cayenne (optional), and 1/4 tsp salt. Whisk until sauce is smooth and warmed through, about 1–2 minutes. Do not boil. Taste and adjust for heat or sweetness.

Toss and Serve

Toss wings in sauce

Place hot cooked wings in a large mixing bowl. Pour the warm buffalo sauce over the wings. Toss thoroughly so each wing is evenly coated (use tongs or a spatula).

Plate and garnish

Transfer wings to a serving platter. Serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch on the side for dipping.