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You do not need a deep fryer to make wings worth eating. The two recipes below cover the classic and the crowd-stopper - one baked, one fried - and both lean on the single most important home-wing trick: getting the skin dry before it ever hits the heat. Pat the wings hard with paper towels, and if you have time, leave them uncovered on a rack in the fridge for a few hours first. Dry skin is crisp skin.
You need: 2 lb chicken wings (split), 1 tbsp baking powder (not baking soda), 1 tsp salt, 1/2 cup hot sauce, 4 tbsp butter.
Method: Toss dried wings with baking powder and salt - this is what crisps the skin in the oven. Arrange on a rack over a baking sheet. Bake at 250 F for 30 minutes, then crank to 425 F for 40-45 minutes until deep golden, flipping once. Melt the butter into the hot sauce and toss the wings in it just before serving.
You need: 2 lb wings, 1/2 cup cornstarch, oil for frying, 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, 2 cloves garlic (minced), 1 tbsp rice vinegar.
Method: Dredge dried wings in cornstarch. Fry at 330 F for 8 minutes, rest 5 minutes, then fry again at 375 F for 5-6 minutes until glassy and crisp - the double fry is non-negotiable. Simmer the sauce ingredients until glossy, then toss the hot wings until coated. Finish with sesame seeds and sliced scallion.