Prep the wings: Pat the wings very dry with paper towels. Dry skin is key for crispiness. If they’re whole, separate the drumettes and flats and discard the wing tips or save them for stock.

Season the wings: In a large bowl, toss wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. The baking powder helps render fat and crisp the skin.

Oven method: Heat oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet and lightly oil the rack. Arrange wings in a single layer. Bake for 20 minutes, flip, then bake another 20–25 minutes until deeply golden and crisp.

Air fryer method: Heat air fryer to 390°F (200°C). Arrange wings in a single layer (work in batches if needed). Cook 12 minutes, flip, then cook 8–10 minutes more until crisp and cooked through.

Grill method: Heat grill to medium-high and oil the grates. Grill wings 20–25 minutes, turning every 5 minutes, until skin is crisp and internal temp hits 165°F (74°C).

Make the sauce: In a small saucepan over low heat, melt 6 tablespoons butter. Stir in 1/2 cup Frank’s RedHot. Taste and adjust: add 1–2 teaspoons honey for sweetness or 1 teaspoon vinegar for extra tang. Keep warm.

Sauce the wings: Transfer hot wings to a large bowl. Pour over the warm sauce and toss until glossy and evenly coated.

Serve: Plate with celery, carrots, and your favorite dip. Sprinkle with a pinch of extra salt or a squeeze of lemon if you like a bright finish.