Pat the chicken wings thoroughly dry with paper towels. For the crispiest result, arrange them uncovered on a wire rack over a tray and refrigerate for at least 30 minutes, preferably overnight.

Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil, place a wire rack on top, and lightly grease the rack.

Whisk together the aluminum-free baking powder, kosher salt, garlic powder, paprika, and black pepper. Toss the dry wings thoroughly with this mixture; use the optional neutral oil only if the wings appear exceptionally dry.

Arrange the coated wings in a single layer on the rack, placing them skin-side up where possible and leaving space between pieces.

Bake for 25–30 minutes, turn the wings, and continue baking for 20–25 minutes. They are ready when deeply browned and crisp, and the thickest pieces reach at least 165°F (74°C).

For Buffalo sauce, whisk the hot pepper sauce with melted butter and the optional honey and garlic powder. Toss the hot, crisp wings with the sauce immediately before serving.