Place the dried wings in a large bowl. Sprinkle with kosher salt, black pepper, baking powder, and garlic powder. Toss until wings are evenly coated. The baking powder raises pH at the skin surface and promotes browning and crispness.

Rest

Arrange coated wings on a wire rack set over a rimmed baking sheet (or line baking sheet with foil and use a rack). Let sit uncovered in refrigerator for 30 minutes if time allows — this further dries the skin and improves crisping. If short on time, proceed immediately.

Bake

Preheat oven to 425°F (220°C). Place the baking sheet with wings on the middle rack. Bake for 25 minutes, then flip each wing and continue baking for 12–18 minutes more until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time ~37–45 minutes depending on wing size and oven.

Optional broil

If you want extra blistered skin, switch oven to broil on high for 1–3 minutes after baking. Watch carefully to avoid burning.

For the sauce (classic buffalo-style)

Melt butter and combine

While the wings bake, add the unsalted butter to a small saucepan over low heat. Melt the butter gently — do not let it brown.

Add hot sauce and seasonings

Stir in the hot sauce, honey (if using), apple cider vinegar, Worcestershire sauce, salt, and black pepper. Warm until the sauce is glossy and fully combined, about 2 minutes. Remove from heat and keep warm.

Toss wings in sauce

When wings are out of the oven, transfer them (still hot) into a large clean bowl. Pour the warm sauce over the wings. Toss vigorously until each wing is evenly coated. Return sauced wings to the baking sheet or a warmed plate for short rest (1–2 minutes) so sauce adheres.

For serving

Plate and garnish

Arrange wings on a serving platter with celery and carrot sticks. Sprinkle chopped parsley over the wings if using, and serve blue cheese dressing or ranch on the side for dipping.

Serving temperature

Serve immediately while hot and crisp. Leftover wings can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.