Pat the chicken wings very dry with paper towels. Removing surface moisture helps them crisp. If the wings are whole, cut at the joint to separate drumettes and flats and discard tips or save for stock.

Season and coat

In a large bowl, combine wings with baking powder, kosher salt, and black pepper. Toss to coat evenly. Let sit on a wire rack refrigerated for 30 minutes to 1 hour if time allows (optional) to further dry the skin.

Cook the wings

Choose one cooking method: - Frying: Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden-brown and internal temperature reaches 165°F (74°C). Drain on paper towels and keep warm. - Oven-roasting: Preheat oven to 425°F (220°C). Toss lightly with 1–2 tbs oil, arrange on a rack set over a baking sheet spaced apart. Roast 35–45 minutes, turning once, until skin is crispy and internal temp 165°F (74°C). For extra crispness, finish under broiler 1–2 minutes, watching carefully.

Buffalo Sauce

Make sauce

In a small saucepan over low heat, melt the butter. Add hot sauce, brown sugar, apple cider vinegar, Worcestershire, garlic powder, cayenne (if using), and salt. Whisk until fully combined and slightly warmed through, about 2–3 minutes. Do not boil. Taste and adjust salt or heat as desired.

Toss wings in sauce

Place cooked wings in a large, heatproof bowl. Pour warmed buffalo sauce over the wings and toss thoroughly until each piece is evenly coated. Serve immediately so the skin remains crisp.

Ranch Dressing

Make ranch

In a bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. Stir in chives, parsley, dill, minced garlic, lemon juice, salt, and black pepper. Taste and adjust seasoning or consistency with a little more buttermilk if you prefer thinner dressing. Chill at least 15 minutes to let flavors meld.

Vegetable Crudités

Prepare vegetables: trim and cut celery and carrots into sticks (about 3–4 inches long). Arrange crudités on a platter with cucumber or bell pepper strips if using. Keep chilled until serving.

Finishing & Serving

Plate the wings with a ramekin of ranch dressing and the vegetable crudités. Garnish wings lightly with chopped parsley or chives and an optional extra sprinkle of salt. Serve immediately while wings are hot and sauce is glossy.