Thoroughly pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, and pepper until they are evenly coated with a light dusting of baking powder.

Arrange the seasoned wings in a single layer on a wire rack placed over a foil-lined baking sheet, ensuring there is space between each wing.

For oven baking: Preheat your oven to 400°F (200°C) and bake for 45-50 minutes, flipping halfway through, until golden and crispy; if needed, increase the temperature to 425°F (220°C) for the last 5-10 minutes.

For air fryer cooking: Place wings in a single layer in the air fryer basket (working in batches if necessary) and air fry at 380°F (195°C) for 20-25 minutes, shaking the basket every 5-7 minutes, until golden and crispy.

While the wings bake, combine Frank's RedHot Original Hot Sauce, melted unsalted butter, white vinegar, garlic powder, and optional cayenne pepper in a medium saucepan over low heat.

Whisk the sauce ingredients until well combined and the butter is fully melted, then keep the sauce warm.

Once the wings are perfectly crispy, immediately transfer them to a large bowl.

Pour the warm buffalo sauce over the wings and toss until each wing is thoroughly coated, then serve hot with your favorite dipping sauces and sides.