Separate each wing into a flat and a drumette and set the tips aside for stock. Then poke the skin all over with a fork or skewer.

Stir the salt into the water until it dissolves, submerge the wings, and brine for 1 to 2 hours.

Pull the wings from the brine, pat them completely dry with paper towels, and toss them with the baking powder, salt, and pepper until evenly coated.

Lay the wings skin-side up on a wire rack set over a tray and leave them uncovered in the fridge for 8 to 24 hours.

Oven: set the wings on a rack over a sheet, bake at 250°F on the lower rack for 30 minutes, then move them up and crank to 425°F for 40 to 50 minutes, flipping once, until deep golden and 175°F.

Air fryer: 400°F for 18 to 22 minutes, shaking halfway, until crisp and 175°F.

Deep fry: First fry at 250 to 275°F for 8 to 10 minutes, then let them rest 5 minutes. Second fry at 375 to 400°F for 3 to 5 minutes until deep golden and crisp.

Preheat the grill to 400°F with all the burners on, then turn the burners off on one side. Set the wings on the cool side, close the lid, and cook for 25 to 40 minutes.

Move the wings directly over the lit burners for 2 to 4 minutes, turning often, until the skin blisters and crisps.

Sauce the wings the second they come off the heat. Melt the butter, then whisk in the Frank's RedHot, honey, and garlic powder until glossy and smooth.

Whisk the gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small pot and warm over low heat for a minute.

Stir the melted butter together with the lemon zest, black pepper, and salt.