Line a large rimmed baking sheet with aluminum foil and place a wire rack on top; set aside.

Pat the chicken wings completely dry with paper towels, removing as much surface moisture as possible.

In a large bowl whisk together baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper until evenly combined.

Add the dried wings to the bowl and toss until each piece is lightly and evenly coated with the seasoning mixture.

Arrange the seasoned wings in a single layer on the prepared rack, leaving space between each piece for air circulation.

Place the baking sheet in a cold oven, set the temperature to 250°F (120°C), and bake for 30 minutes to render fat and begin crisping the skin.

Increase the oven temperature to 425°F (220°C) without removing the wings and continue baking for 40 minutes, flipping the wings halfway through for even browning.

Optional: For extra crunch, broil the wings on high for 2–3 minutes per side, watching closely to prevent burning.

While the wings finish cooking, whisk hot sauce, melted butter, honey, and garlic powder together in a small bowl until smooth to create the Buffalo sauce.

Transfer hot wings to a clean large bowl, pour Buffalo sauce over them, and toss gently until every piece is coated.

Serve immediately with celery sticks, carrot sticks, and your choice of blue cheese or ranch dressing.

Store leftovers unsauced in an airtight container in the refrigerator for up to 4 days; reheat on a wire rack in a 400°F (200°C) oven for 15–20 minutes.