Preheat oven to 400 F, then place a wire baking rack on a rimmed baking sheet.

Wash and pat dry each chicken wing. Brush or toss the wings with the oil, then dust evenly with ½ teaspoon of the sea salt plus the ground pepper and lay the wings on the rack, making sure they don't overlap.

Bake at 400 F for approximately one hour, or until golden brown and the skin is hardened when you touch it.

While the chicken is baking, make the buffalo sauce.

For the semi-homemade sauce: Melt the butter in a small saucepan over medium heat, then whisk in the hot pepper sauce. Let cook for about 2 minutes, until bubbling, then remove from heat.

For the Paleo, scratch-made sauce: In a small saucepan over medium heat, whisk the coconut oil, vinegar, lemon juice, cayenne, paprika, garlic powder, onion powder, and remaining 1 teaspoon of sea salt together. Let it simmer for 5 minutes then remove from heat. Whisk again just before using.

When the chicken comes out of the oven, let them rest for 5 minutes then place in a large bowl and pour the buffalo sauce over. Stir and combine until each wing is evenly coated.

Serve alongside celery sticks and homemade ranch.