Pat the wings very dry with paper towels. If not already separated, cut at the joint to separate drumettes and flats and remove tips. Place wings in a large bowl or rimmed baking sheet.

Season and coat

Toss the dried wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin in the oven or when pan-fried.

Cook the wings (oven method)

Preheat oven to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top. Arrange wings skin-side up on the rack so they are not touching. Lightly brush or spray with 2 tablespoons of the vegetable oil. Roast 35–45 minutes, flipping once at 25 minutes, until skin is deep golden brown and internal temp reaches 165°F (74°C) and skin feels crisp.

Cook the wings (fry method)

Heat vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches, 6–8 minutes per batch, until golden brown and cooked through (internal 165°F/74°C). Drain on a wire rack or paper towels. If using this method, reduce oven time or skip oven step—use frying only.

Make the buffalo sauce

While wings cook, melt unsalted butter in a small saucepan over low heat. Add hot sauce, brown sugar (if using), apple cider vinegar, Worcestershire sauce and garlic powder. Stir until combined and warmed through, about 2–3 minutes. Taste and adjust: more vinegar for tang, more hot sauce for heat.

Toss wings in sauce

Place cooked wings into a large clean bowl. Pour about three-quarters of the warm buffalo sauce over wings and toss to coat evenly. Reserve remaining sauce to serve on the side or for later dipping. Transfer wings to a serving platter.

Ranch Dressing

In a medium bowl, whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt and black pepper. Taste and adjust seasoning; add more buttermilk to thin if you prefer a pourable consistency. Chill at least 15 minutes to let flavors meld. Serve chilled alongside wings.

Hot Salsa (side)

Combine diced tomatoes, minced jalapeño, red onion, cilantro, lime juice, salt and pepper in a small bowl. Stir to combine. Taste and adjust lime and salt. Let sit 10–15 minutes for flavors to marry. Serve at room temperature or chilled.

To Serve

Arrange buffalo wings on a platter with celery and carrot sticks. Place a bowl of chilled ranch dressing and a small bowl of hot salsa on the side. Provide extra warm buffalo sauce if desired. Enjoy immediately while wings are hot and crispy.