Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack on top. Pat the chicken wings extremely dry with paper towels – any moisture will steam them instead of crisping.

In a large bowl, toss the dried wings with baking powder and salt until evenly coated. Arrange them in a single layer on the wire rack, skin side up, making sure they don't touch.

Bake on the middle rack for 20 minutes, then flip the wings and bake another 15–20 minutes until deep golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C). The skin should be blistered and paper-thin.

While the wings bake, whisk melted butter, hot sauce, garlic powder, and cayenne (if using) in a bowl until emulsified. Set aside.

Transfer the hot, baked wings to a clean large bowl. Pour the sauce over and toss quickly until every wing is lacquered. Serve immediately with celery sticks and your choice of blue cheese or ranch dressing.