Begin by ensuring your chicken wings are patted dry to maximize crispiness. In a mixing bowl, combine baking powder, salt, and freshly ground black pepper, then toss the wings in the seasoning until evenly coated. For an extra-crispy texture, refrigerate the wings uncovered for up to 2 days, allowing the skin to dry out.

Preheat your oven to 450ºF (232ºC) while you arrange a wire rack on top of a parchment-lined baking sheet, lightly sprayed with cooking spray. Place the seasoned wings on the rack in a single layer and roast them for about 40 to 50 minutes. Flip the wings halfway through to achieve a delightful golden brown color and ensure they cook evenly.

If you prefer cooking your wings faster, preheat your air fryer to 400ºF (200ºC). Spray the air fryer basket with cooking spray and arrange the wings in a single layer, ensuring they aren’t overcrowded. Air fry the wings for approximately 30 minutes, turning them halfway through to maintain crispiness and achieve that irresistible golden finish.

While the wings are cooking, prepare the glaze by melting unsalted butter in a saucepan over medium heat. Add honey, crushed red pepper flakes, and soy sauce, stirring continuously. Allow the mixture to simmer for 2-3 minutes until it thickens slightly. Remove from heat and then mix in the aromatic orange zest and juice to create a deliciously tangy sauce.

Once the wings are cooked to perfection, transfer them to a large mixing bowl. Pour the tangy glaze over the crispy wings, tossing gently until all the wings are well-coated. Serve the wings on a platter garnished with fresh orange wedges.