Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack directly on top of the foil. Spray the wire rack generously with non-stick cooking spray so the wings do not stick.

Dry the Wings: Use paper towels to thoroughly pat the chicken wings completely dry. This is the most important step for achieving crispy skin.

Coat the Wings: Place the dried wings into a large mixing bowl. Sprinkle the baking powder, kosher salt, garlic powder, and black pepper evenly over the top. Toss vigorously until every wing is evenly coated with the dry mixture.

Bake: Arrange the coated wings in a single layer on the prepared wire rack, making sure they are not touching each other so the air can circulate. Bake for 45 to 50 minutes, flipping the wings halfway through, until they are golden brown, crispy, and cooked through (internal temperature of 165°F).

Make the Sauce: While the wings are in their final 10 minutes of baking, prepare the sauce. In a small saucepan over medium-low heat, whisk together the hot sauce, melted butter, honey, and Worcestershire sauce until completely smooth and bubbling slightly. Remove from heat.

Toss and Serve: Transfer the hot, crispy wings to a clean, large mixing bowl. Pour the warm buffalo sauce over the top and toss until the wings are completely saturated in the sauce. Serve immediately with a side of blue cheese dressing and celery sticks.