Add the baking powder, 1 tsp salt, and 1 tsp black pepper to the bowl with the wings. Toss thoroughly to coat each piece in a thin, even layer of baking powder and seasoning. Baking powder raises pH and dries the skin to help it crisp in the oven.

Dry Rub

In a small bowl combine garlic powder, onion powder, smoked paprika, ground cumin and optional coriander. Sprinkle the dry rub evenly over the wings and toss to coat each wing. If any lumps of baking powder remain, break them up and redistribute so the coating is uniform.

Baking

Arrange the wings on a wire rack set over a rimmed baking sheet, skin side up, leaving a little space between pieces for air circulation. If you don't have a rack, place wings directly on a foil-lined sheet and flip once halfway through cooking for even browning.

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, rotate the pan and continue baking until wings are deep golden-brown and crisp, about 15–20 more minutes (total 40–45 minutes). Internal temperature should reach 165°F (74°C) and skin should be blistered and crisp. For extra crispiness, broil on high for 1–2 minutes watching closely.

Sauce (Buffalo-style)

Make the sauce

While the wings bake, melt 4 tablespoons butter in a small saucepan over low heat or in a microwave-safe bowl in 20–30 second bursts. Add the hot sauce, apple cider vinegar, brown sugar (or honey), Worcestershire sauce, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth and slightly emulsified. Keep warm on lowest heat or transfer to a heatproof bowl.

Toss wings in sauce

When wings are done, transfer them to a large mixing bowl. Pour most of the warm sauce over the wings (reserve 2–3 tablespoons for serving if desired). Gently toss with tongs or two forks until all wings are evenly coated. Taste and add a pinch more salt if needed.

Finish & Serve

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley or chives if using. Serve immediately with celery sticks and blue cheese or ranch dressing on the side for dipping.

Leftovers: store cooled wings and extra sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss in warmed sauce.