Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper or lightly oil and place a wire rack on top for air circulation.

Dry wings and season

Pat the wings very dry with paper towels. In a large bowl, whisk together baking powder, salt, pepper, garlic powder, and cayenne. Add the wings and toss to coat evenly; the baking powder helps dry out the skin for extra crispiness.

Bake wings

Arrange wings in a single layer on the rack, skin side up, making sure they are not touching. Bake for 25–30 minutes, then flip and bake 20–25 minutes more, until wings are crisp and golden.

Make sauce

While wings bake, melt the butter in a small saucepan over low heat. Stir in hot sauce and white vinegar until the sauce is smooth and heated through.

Toss wings in sauce

Transfer baked wings to a large bowl. Pour the sauce over and toss to coat all wings evenly. Return to the baking sheet for 5 minutes if you want a touch more glaze, then toss once more to coat.

Serve

Transfer wings to a platter and serve immediately with celery sticks and blue cheese dressing on the side.