Dry the chicken wings thoroughly using paper towels to help them crisp during baking. Add the wings to a large mixing bowl, then sprinkle in the baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, cooking oil, and the optional flour or cornstarch. Toss everything together until each wing has a light, even coating.

Heat the oven to 425°F (220°C). Cover a baking tray with aluminum foil and place a wire rack on top. Arrange the seasoned wings in a single layer, leaving a little space between each piece so the hot air can circulate freely and create a crisp exterior.

Bake the wings for 20 minutes, then carefully turn each one over using tongs. Return them to the oven and bake for another 20 to 25 minutes until they develop a deep golden color and crunchy texture. The thickest part of the meat should reach 165°F (74°C).

As the wings finish cooking, melt the butter in a small saucepan over gentle heat. Stir in the Frank’s Red Hot Sauce, white vinegar, Worcestershire sauce, garlic powder, and extra hot sauce if you enjoy more heat. Mix until the sauce becomes smooth, glossy, and fully blended.

Place the freshly baked wings into a large bowl. Pour the warm Buffalo sauce over the top and gently toss until every piece is covered in a rich, spicy, buttery coating.

Transfer the saucy wings to a serving platter and serve while they are still hot and crispy. Pair them with fresh celery sticks, carrot sticks, and creamy ranch or blue cheese dressing for a classic Buffalo chicken wings experience.