Preheat oven to 425°F (220°C) or heat oil for frying to 350°F (175°C)
Pat chicken wings dry with paper towels
Toss wings with baking powder (optional, for crisping), salt, black pepper, and any seasonings
Arrange wings in a single layer on a wire rack over a baking sheet (or on a parchment-lined tray)
Bake 40–50 minutes, flipping once, until browned and crisp
Check doneness: internal temperature at thickest part should reach 165°F (74°C)
Toss hot wings with sauce (buffalo, BBQ, garlic parmesan, or dry rub) immediately after baking
For saucing: toss in a bowl, then return to oven for 3–5 minutes for set coating (optional)
Serve hot
For extra-crispy baked wings: bake 25 minutes, flip, then bake 15–25 minutes more
For frying wings: fry 8–12 minutes until golden and cooked through (165°F / 74°C)
After frying: drain on a rack or paper towels, then toss with sauce immediately