Dry the Wings Thoroughly: Pat the wings very dry with paper towels — really dry, on all sides. This is the single most important step for crispy skin, because any surface moisture has to steam off before the skin can crisp. If you have time, arrange the dried wings on a wire rack over a baking sheet, uncovered, in the refrigerator for 1–2 hours (or overnight) to dry the skin even further.

Toss with the Baking-Powder Rub: In a large bowl, whisk together the baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper. Add the wings and toss until every piece is evenly coated in a thin, dusty layer. The baking powder raises the skin's pH and draws out moisture, which is what creates that crackly, blistered crust. Do not substitute baking soda — it will taste metallic and soapy.

Air Fry at 400°F: Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with cooking spray. Arrange the wings in a single layer with space between them — do not crowd the basket, or the wings will steam instead of crisp. Work in two batches if needed. Air fry for 20 minutes, flipping halfway through.

Finish Until Golden and Crisp: After the first 20 minutes, flip the wings again if needed and continue air frying at 400°F for another 5–10 minutes, until deeply golden, blistered, and crisp all over. Check that the internal temperature reaches 165°F (74°C) in the thickest part of a drumette. Let the wings rest for 2–3 minutes — they crisp up even more as they cool slightly.

Toss in the Buffalo Sauce: While the wings cook, whisk together the Frank's RedHot, melted butter, honey (if using), garlic powder, and Worcestershire sauce in a large bowl. Add the hot, crispy wings and toss until every wing is coated in glossy, spicy sauce. Work quickly so the wings stay hot and the sauce clings while the skin is still crackly.

Serve Immediately: Pile the sauced wings onto a platter with celery and carrot sticks and bowls of blue cheese or ranch dressing. Garnish with chopped parsley or chives if you like, and put extra hot sauce on the table for anyone who wants more heat. Serve right away — buffalo wings are at their absolute best within minutes of saucing.