Pat chicken wings dry with paper towels
Separate wings into flats and drumettes if needed
Toss wings with salt and baking powder
Refrigerate uncovered for 1 to 24 hours for drier skin
Preheat oven to 425°F or heat oil to 375°F
Arrange wings on a wire rack over a baking sheet if baking
Bake 40 to 50 minutes, flipping halfway, until crisp and cooked through
Or fry wings in batches for 8 to 10 minutes until golden and crisp
Melt butter in a bowl
Add hot sauce to the butter
Toss cooked wings in the buffalo sauce
Serve immediately with celery and blue cheese or ranch dressing