4 pounds’ chicken wings, cut into drumettes and flats
1 tablespoon baking powder
1 tablespoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup Red-hot Sauce
Blue cheese dressing
Line rimmed baking sheet with aluminum foil, and set rack inside.
Carefully dry chicken wings with paper towels.
Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated.
Place on rack, leaving slight space between each wing.
Repeat with remaining two batches of wing
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F.
Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
Meanwhile, combine butter and hot sauce in small saucepan and cook over medium heat, whisking until combined.
Transfer wings to large bowl, add sauce, toss to thoroughly coat, and serve immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone