If not already split, separate whole wings into drumettes and flats and discard wing tips (or save for stock). Pat wings very dry with paper towels. Dry wings ensure crisping.

In a large bowl, combine kosher salt (2.5 tsp), black pepper (1.25 tsp), garlic powder (1 tsp), onion powder (1 tsp), paprika (1.5 tsp) and baking powder (2 tsp). Whisk dry seasonings together to distribute evenly.

Add the 25 wings to the bowl. Pour in 2 tbsp neutral oil and toss thoroughly so every piece is lightly coated with oil and the dry mix adheres. The baking powder helps skin crisp in the oven/air fryer.

Place seasoned wings on a rimmed baking sheet lined with a wire rack (or on a single layer if air fryer). For best results, refrigerate uncovered for 30–60 minutes to dry the skin further, or proceed immediately to cook.

Cooking (Oven method)

Preheat

Preheat oven to 425°F (220°C). If using two racks, place wings on middle rack; use convection if available and reduce temperature by 25°F (or leave and check earlier).

Arrange the wire-rack-lined baking sheet with wings in a single layer so pieces don't touch. Bake for 25 minutes.

After 25 minutes, flip each wing and continue baking another 15–25 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time typically 40–50 minutes depending on oven and wing size.

If you want extra-crispy skin, switch to broil for 2–4 minutes at the end, watching closely to avoid burning.

Cooking (Air Fryer method)

Preheat air fryer to 400°F (200°C) for 3 minutes. Work in batches to avoid overcrowding. Place wings in a single layer in the basket.

Air fry for 12 minutes, shake or flip, then air fry another 8–10 minutes until crisp and cooked through (total ~20–22 minutes). Larger wings may need up to 25 minutes.

Sauce (optional - Classic Buffalo)

Make sauce

While wings cook, melt 6 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in 3 tbsp hot sauce, 1 tbsp honey (if using), 1/2 tsp apple cider vinegar and 1/4 tsp salt until smooth and emulsified. Keep warm.

When wings are cooked and out of the oven/air fryer, place them in a large clean bowl. Pour the sauce over the hot wings and toss gently until evenly coated.

To Serve

Transfer sauced wings to a platter. Serve immediately with celery sticks, carrot sticks and 3/4 cup blue cheese dressing or ranch for dipping.

If not using sauce, serve wings plain with dipping sauce on the side.