Heat oven to 425°F. Set oven-safe wire racks over two foil-lined rimmed sheet pans. Pat wing sections very dry with paper towels; discard towels and wash hands and surfaces after raw poultry handling.

Toss wings with baking powder, garlic powder and salt until lightly coated. Arrange on racks with space between pieces. Bake 45–55 minutes, turning after about 25 minutes and rotating pans, until browned and crisp with at least 165°F in several thick pieces away from bone.

Near the end, melt butter in a small saucepan over low heat and stir in hot sauce. Take off heat. Toss hot cooked wings with all the sauce just before serving.

Divide the full batch and celery equally into four servings. Wing sizes vary, so split the batch by weight or equal shares rather than relying on a fixed piece count. Nutrition assumes 60% of the purchased raw wing weight is edible meat and skin; bones are not eaten. No dip is included.