Preheat your oven to 400°F (200°C) or heat a deep fryer filled with oil to 375°F (190°C).
Pat the chicken wings dry with paper towels; this helps achieve crispiness. Season them generously with salt and pepper, rubbing the seasoning into the skin.
If baking, arrange the wings on a baking sheet lined with parchment paper or a wire rack. For frying, carefully lower the wings into the hot oil in batches.
Bake the wings for about 40-45 minutes, turning once, until golden and crispy, or fry until they are deep golden and crispy, about 8-10 minutes.
While the wings cook, prepare the sauce by melting the butter in a small bowl, then whisking in hot sauce, apple cider vinegar, and garlic powder until smooth and well combined. The sauce should be vibrant and shiny.
Once the wings are done, transfer them into a large mixing bowl. Pour the hot sauce mixture over the wings.
Toss the wings gently in the bowl to coat them evenly with the spicy, buttery sauce, listening for the satisfying sound of coating and feeling the sticky texture develop.
Serve immediately while hot and crispy, with the signature crack of the skin as you bite into each wing. Enjoy the juicy interior and spicy, crunchy exterior.
