1) Prep the wings
Pat the wings very dry with paper towels. This is not busywork. Dry wings equal crisp wings.
In a large bowl, toss wings with salt, pepper, garlic powder, and baking powder (especially if baking). Let sit while you heat the oven or oil.
2) Choose your cooking method
Oven Method (crisp and easy)
Heat oven to 425°F. Position a rack in the upper-middle of the oven. Set a wire rack over a foil-lined sheet pan and lightly oil the rack.
Arrange wings in a single layer. Bake for 40 to 45 minutes, flipping halfway, until deeply browned and crisp. Wings are done when the thickest part reads 165°F on an instant-read thermometer.
Optional crisp booster: If you have time, refrigerate the seasoned wings uncovered for 1 to 8 hours before baking. It dries the skin and helps with that crackly edge.
Convection note: If you are using a convection/fan oven, start checking around 35 minutes. They tend to brown faster.
Fry Method (classic restaurant style)
Fill a heavy pot with 2 to 3 inches of neutral oil. Heat to 350°F and keep an eye on the temperature between batches so you do not end up with greasy wings or scorched oil.
Fry wings in batches (do not crowd) for 10 to 12 minutes, until golden and crisp and the internal temp hits 165°F. Drain on a rack or paper towels. Bring oil back to temp between batches.
Quick safety note: Use a heavy pot, move slowly, and keep kids and pets out of the splash zone.
3) Make the Buffalo sauce
While wings cook, warm hot sauce, butter, vinegar, Worcestershire (if using), and garlic powder in a small saucepan over low heat. Whisk until smooth and glossy. Taste and adjust.
Tip: Keep the sauce warm. Cold sauce thickens and sets up, and it does not cling as well.
4) Toss and serve
Transfer hot wings to a large bowl. Pour over about half the warm sauce and toss. Add more sauce until they look the way you want. I like them shiny, not swimming.
Serve immediately with celery and blue cheese or ranch.
What about the extra sauce? Serve it on the side for dunking, or refrigerate it in a sealed container for up to 1 week. Warm gently to re-melt before using.
5) Optional: extra crisp finish
If you want a little extra crunch, put sauced wings back on the rack and bake at 450°F for 5 minutes. It tightens the sauce and re-crisps the edges. This is my move when I am serving a crowd and need a tiny buffer.
