Using a sharp knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.

For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.

Toss wings with one of the sauces. If desired, sprinkle with green onion slices.

Preheat oven to 400F and line a baking sheet with slip at or parchment paper and place a wire rack on top.

Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, onion powder, and garlic powder.

Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.

In a bowl whisk together buffalo sauce

Remove wings from oven and toss them in the sauce.

Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).

Remove wings from oven, coat with extra sauce.