Crispy Buffalo Chicken Wings

Toss the wings with the baking powder, salt, pepper, and garlic powder until evenly coated; the baking powder raises the skin's pH so it browns and crisps.

Arrange the wings skin-side up in a single layer on a wire rack set over a foil-lined baking sheet, leaving space between each. Refrigerate uncovered for 30 minutes if you have time.

Bake at 250F on a lower rack for 30 minutes to render the fat, then move to the upper rack, raise the heat to 425F, and bake 40 to 50 minutes more until deep golden and crisp, flipping once.

Meanwhile, warm the hot sauce, butter, honey, and Worcestershire in a small saucepan over low heat, whisking until the butter melts into a smooth, emulsified sauce.

Transfer the hot wings to a clean bowl, pour over the sauce, and toss until every wing is glossy. Serve immediately with celery sticks and blue cheese dressing.