To begin, preheat your oven to 120°C (250°F). Line a baking tray with foil and place a wire rack on top. Pat the wings thoroughly dry using paper towels, removing as much moisture as possible to ensure crisp skin.

In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper until evenly coated. This dry mix helps draw out moisture and encourages browning.

Arrange the wings skin side up on the wire rack. Bake on the lower rack of the oven for 30 minutes. This slow start helps render the fat beneath the skin without overcooking.

After 30 minutes, increase the oven temperature to 220°C (425°F) and transfer the tray to the top rack. Continue baking for another 40 to 45 minutes, flipping once halfway through. The skin should blister and turn golden.

While the wings finish baking, melt the butter in a small saucepan over medium heat. Whisk in hot sauce, white vinegar, Worcestershire sauce, cayenne pepper (if using), and a pinch of garlic powder. Stir until smooth and emulsified. Remove from heat and set aside.

Once the wings are crisp and cooked through, remove them from the oven and let rest for 2 minutes. Place them in a large bowl and pour the warm Buffalo sauce over top. Toss vigorously until all wings are evenly coated.

Arrange the sauced wings on a platter. Serve with chilled celery and carrot sticks, along with a generous bowl of blue cheese or ranch dressing for dipping.

For an elevated finish, sprinkle chopped parsley or spring onions over the wings. Serve immediately while still piping hot.

Place a small bowl of extra hot sauce on the side for heat lovers. Alternatively, provide extra dressing or a bowl of sour cream for a milder bite.

Before your guests dive in, place napkins and wet wipes nearby. Buffalo Wings are meant to be messy. Embrace the tradition and enjoy every fiery, buttery bite.