Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. The rack allows air circulation around the wings for crisping.

Pat the wings very dry with paper towels. Removing surface moisture is key to getting crispy skin.

Place the wings in a large bowl. Add kosher salt and freshly ground black pepper and toss to season evenly.

Coating

In a small bowl combine the baking powder, garlic powder, smoked paprika, and onion powder. Sprinkle the dry mix over the wings and toss until each piece is lightly coated. The baking powder helps the skin blister and crisp in the oven.

Arrange the wings in a single layer on the wire rack, leaving space between pieces so hot air can circulate.

Roast

Roast the wings in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue roasting for another 15–20 minutes until the skin is deep golden-brown and crisp and the internal temperature reaches 165°F (74°C). Total roast time ~40–45 minutes depending on wing size.

If you prefer extra crispness, switch the oven to broil for 2–3 minutes, watching closely to avoid burning. Remove from oven and let rest 3–5 minutes.

Sauce & Toss

While wings roast, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Once melted, remove from heat and whisk in the hot sauce, apple cider vinegar, honey (or brown sugar), Worcestershire sauce, and ground black pepper until smooth and emulsified. Taste and adjust heat/sweetness or acidity if desired.

Place the finished wings in a large clean bowl. Pour about three-quarters of the buffalo sauce over the wings, then toss gently but thoroughly so each wing is coated. Reserve the remaining sauce for serving or to add to particularly saucy eaters' wings.

Serve

Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side for dipping.

Leftover wings can be refrigerated for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving; reheat sauce separately and toss if desired.