Step 1

If you're oven roasting your wings, preheat the oven to 425F. Pat the chicken wings dry with paper towel and lay out in a single layer on a rimmed baking sheet - or set a wire rack on the sheet and spread the wings out on it. Roast for 40-45 minutes, until golden and cooked through.

Step 2

If you want to fry them, pat them dry, then season the flour with salt and pepper and place in a plastic bag; add the wings in batches and shake to coat. Heat a couple inches of oil in a heavy saucepan until hot, but not smoking. Cook the wings in batches, without crowding the pot, until golden and crisp. Transfer to paper towels to drain.

Step 3

Meanwhile, melt the butter with the hot sauce and lemon juice in a small saucepan over medium heat, whisking until smooth. Toss cooked wings with sauce and if you like, return to the oven for another 10-15 minutes. Serve warm, with extra sauce.