To make the sauce: In a small-size saucepan over medium heat, combine the hot sauce, butter, garlic, and Worcestershire sauce. Bring to a simmer while whisking. As soon as the liquid begins to bubble, remove from the heat and set aside.
Prepare wings by cutting them into 12 drumettes and 12 wingettes (if wing tips are included, remove and save to use in chicken bone broth later).
For classic Naked Wings: Arrange on a paper towel lined plate and allow to dry until ready to bake or fry.
For Breaded Wings make the wings: Place the breading mix, garlic powder, salt, and cayenne pepper into a resalable plastic bag, and shake to mix. Add the separated chicken wings, seal, and toss until the wings are lightly coated with the breading mixture. Place on wax paper–lined plate(s) and refrigerate for at least 1 hour.
For Baked Wings: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper. Bake the wings until no longer pink in the center and crispy on the outside, about 45 minutes. Turn the wings over halfway during baking so they cook evenly. Remove from the oven and toss with the sauce just before serving.
For Deep-Fried Wings: Heat oil in a deep-fryer or large-size heavy-bottomed pot to 350°F (180°C). Fry the wings in batches until crispy, 15 minutes. Drain on a paper towel–lined plate, and toss with the sauce just before serving.