Prep the pan and oven. Preheat to 425°F (220°C). Line a sheet pan with foil for easy cleanup and set a wire rack on top. Lightly oil the rack so the wings don’t stick.

Dry the wings well. Pat wings thoroughly with paper towels. Removing surface moisture is key to crispy skin.

Mix the dry coating. In a large bowl, combine baking powder, salt, pepper, garlic powder, onion powder, and paprika. Toss the wings until evenly coated. The baking powder helps blister and crisp the skin.

Arrange and bake. Spread wings out on the rack in a single layer, leaving space between them. Bake for 20 minutes, then flip and bake another 20 to 25 minutes, until deep golden and crisp. For extra crunch, broil 2 to 3 minutes at the end, watching closely.

Make the sauce. While the wings bake, melt butter in a small saucepan over low heat. Stir in Frank’s RedHot, honey (if using), and vinegar (if using). Keep warm on the lowest heat so it stays smooth. Do not boil.

Toss to coat. Transfer hot wings to a large bowl. Pour sauce over and toss until every piece is glossy and coated. For saucier wings, reserve a little sauce for dipping too.

Serve immediately. Plate with celery, carrots, and your choice of ranch or blue cheese. Sprinkle with a pinch of extra salt if needed.