Pat the wings very dry with paper towels. If whole, separate at the joints into drumettes and wingettes and discard tips or save for stock. Place wings in a large bowl.

Toss wings with the baking powder, kosher salt, and black pepper until evenly coated. The baking powder helps crisp the skin during cooking.

Frying / cooking

Heat oil in a deep heavy pot or deep fryer to 375°F (190°C). If you don't have a thermometer, heat until a small piece of bread browns in ~45 seconds. Use enough oil for the wings to float but don't overfill the pot.

Working in batches to avoid crowding, carefully add wings to the hot oil. Fry drumettes and wingettes for 8–10 minutes until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Smaller wings may take 6–8 minutes. Remove with a slotted spoon and drain on a wire rack set over a sheet tray or on paper towels.

For extra-crispy wings (optional): After initial fry, let wings rest 5 minutes. Increase oil temperature to 400°F (205°C) and fry for an additional 1–2 minutes until deeply golden and extra crispy. Drain again.

Sauces (choose and prepare)

Classic Buffalo

In a small saucepan over low heat, melt the unsalted butter. Whisk in 1/2 cup hot sauce until smooth and warmed through. Keep warm, stirring occasionally.

Hot Honey BBQ

Combine 1/2 cup prepared BBQ sauce and 2 tablespoons honey in a small saucepan. Warm over low heat, stirring until smooth and slightly thickened, 2–3 minutes. Taste and adjust honey for sweetness/spice balance.

Orange Jalapeño

Whisk together 1/4 cup fresh orange juice, 1 tablespoon honey, 1 finely chopped seeded jalapeño, 1 teaspoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon grated orange zest in a small bowl. Warm gently in a saucepan for 1 minute to meld flavors, or use at room temperature for brighter notes.

Mild / Red Hot

For mild, use the milder wing sauce as-is or mix 1/4 cup hot sauce with 1 tablespoon melted butter to soften heat. For red hot, use the cayenne-based hot sauce warmed in a small saucepan.

Tossing & finishing

Place the drained hot wings in a large metal or heatproof bowl. Pour chosen warm sauce over wings (use about 1/2 cup sauce per 2 lbs wings) and toss vigorously for 30–45 seconds until wings are evenly coated. If serving multiple sauces, divide wings into portions before tossing.

Arrange coated wings on a platter. Sprinkle chopped parsley or chives if using. Serve immediately with celery sticks and house-made ranch or blue cheese dressing on the side.

House-made Ranch (optional)

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1/2 teaspoon minced garlic, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1 teaspoon minced chives, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Chill at least 30 minutes before serving to allow flavors to meld.

House-made Blue Cheese Dressing (optional)

Combine 1/4 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Stir in 1/4 cup crumbled blue cheese, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Chill 30 minutes. For chunkier dressing, fold in an extra tablespoon of blue cheese just before serving.