If baking, begin by preheating your oven to 425°F. Use paper towels to pat the chicken wings thoroughly dry, ensuring they are free of excess moisture. Arrange the wings in a single layer on a rimmed baking sheet. For extra crispness, place a wire rack on the sheet, setting the wings atop it. Roast in the oven for about 40-45 minutes until golden and cooked through.

For frying, prepare the wings by drying them well. Season the flour with salt and pepper, then place it in a plastic bag. Add the wings in small batches and shake to coat each one evenly. In a heavy saucepan, heat a couple of inches of canola oil over medium-high heat until it reaches the right temperature (hot but not smoking). Fry the wings in small batches, ensuring they don’t overcrowd, and cook until they’re golden and crisp. Remove and drain on paper towels.

While the wings are cooking, prepare the buffalo sauce by melting the butter in a small saucepan over medium heat. Add the hot sauce and lemon juice, whisking together until smooth and fully combined. When the wings are done, toss them in the sauce to coat evenly. For added flavor and texture, you can return the sauced wings to the oven for an additional 10-15 minutes.

Serve the wings warm, accompanied by extra sauce for dipping if desired.