Place wings in a large bowl. Add baking powder, kosher salt, black pepper, and garlic powder. Toss until every piece is evenly coated. The baking powder raises pH and promotes browning/crisping.

Arrange for baking

Preheat oven to 250°C (475°F). Place a wire rack on a rimmed baking sheet and lightly oil the rack. Arrange wings in a single layer with space between pieces. For extra crispness, bake in two stages: first at 250°F (120°C) for 30 minutes to render fat, then increase to 425°F (220°C) and roast 35–45 minutes until skin is deep golden and crisp, flipping once halfway through the high-heat roast. If your oven runs hot, check at 30 minutes.

Hot Sauce Glaze

Make the sauce

While wings are roasting (during the second high-heat stage), combine hot sauce, butter, brown sugar, apple cider vinegar, Worcestershire, red pepper flakes (if using), and salt in a small saucepan over medium-low heat. Stir until butter is melted and sugar dissolves, then simmer gently for 2–3 minutes to meld flavors. Remove from heat and keep warm.

Toss wings in sauce

When wings are fully cooked and crisp, transfer them to a large clean bowl. Pour the warm hot sauce glaze over the wings and toss vigorously until every wing is evenly coated. Return coated wings to the baking rack for 3–5 minutes in the hot oven if you want the sauce to set slightly and caramelize.

To Serve

Arrange wings on a platter with celery and carrot sticks. Serve immediately with blue cheese dressing or ranch on the side for dipping.