Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top (rack should sit above the sheet so air can circulate).

Pat the 2–3 pounds chicken wings dry with paper towels.

In a bowl, toss the wings with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon fine sea salt, and 1 tablespoon garlic powder until evenly coated.

Arrange the wings in a single layer on the wire rack (do not overcrowd).

Bake on the middle oven rack for 30 minutes. Flip each wing, then bake an additional 10–15 minutes, or until the wings are crispy and cooked through.

While the wings bake, make the buffalo sauce: in a small pot over low–medium heat, combine 1/2 cup hot sauce and 1/4 cup butter (or ghee or coconut oil). Stir or whisk until the butter/ghee/oil is fully melted and the sauce is smooth. If using, add 1 teaspoon cayenne and whisk to combine.

When the wings finish the initial bake, transfer them to a large bowl. Pour in about 3/4 of the buffalo sauce and toss the wings until they are evenly coated.

Return the coated wings to the wire rack on the baking sheet and bake for an additional 5 minutes to set the sauce.

Remove the wings from the oven and transfer to a serving platter. Drizzle the remaining sauce over the wings or set it aside for dipping. Serve warm.