Pat chicken wings dry with paper towels. If not already split, separate at the joint into drumettes and flats and remove tips (reserve tips for stock). Drying helps achieve crisp skin.

Season and coat

In a large bowl, toss wings with baking powder, kosher salt, black pepper, and garlic powder until evenly coated. Let sit uncovered on a rack in the refrigerator for 30 minutes to 1 hour if time allows — this further dries the skin for extra crispiness.

Heat oil

Pour oil into a deep fryer or a heavy-bottomed pot to a depth of about 2–3 inches (roughly 1 L for a medium pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature.

Fry wings

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry until skin is deep golden brown and internal temperature reaches 165°F (74°C), about 8–10 minutes per batch depending on size. Transfer wings to a wire rack set over a baking sheet to drain and hold warm.

Double-fry for extra crisp (optional)

For extra-crispy wings, after initial frying, raise the oil temperature to 400°F (205°C) and return wings for a 1–2 minute finish until extra-crisp. Drain on the rack.

Sauce (optional)

While wings fry, make the sauce. In a small saucepan over low heat, combine hot sauce, butter, honey, white vinegar, and smoked paprika. Stir until butter is melted and sauce is smooth and slightly warm, about 2–3 minutes. Do not boil. Taste and adjust honey or vinegar to balance heat and tang.

To toss wings: place hot drained wings in a large bowl, pour desired amount of warm sauce over them, and toss gently to coat. For a basket that offers both sauced and plain wings, reserve half the wings and only toss the portion you want sauced.

Buttermilk Ranch

Combine mayonnaise, buttermilk, sour cream, chives, parsley, minced garlic, dried dill, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning — add more buttermilk for a thinner consistency or more mayo for thicker dip.

Chill ranch at least 20 minutes to allow flavors to meld. Stir again before serving.

To Serve

Arrange wings in a basket or on a platter with celery and carrot sticks. Place the chilled buttermilk ranch in a small ramekin alongside. Include lemon wedges if desired.

Serve immediately while wings are hot and crisp. Provide extra sauce on the side for dipping.