Pat the chicken wings dry using paper towels. Removing excess moisture helps create crispy skin. Place the wings in a large bowl and prepare them for seasoning.

Add baking powder, salt, black pepper and garlic powder to the wings. Toss everything well until each wing is evenly coated. This coating helps achieve a crispy texture during baking.

Place a wire rack over a baking sheet. Arrange the wings in a single layer. Leave some space between them so hot air can circulate evenly.

Preheat the oven to 425°F. Bake the wings for about 40 to 45 minutes. Turn them halfway through cooking for even browning and crispiness.

While the wings bake, place butter in a small saucepan. Melt it over low heat. Add Texas Pete hot sauce, honey, Worcestershire sauce, and garlic powder. Stir until smooth.

Let the sauce simmer gently for two to three minutes. This allows the flavors to blend together. Remove from heat once the sauce becomes smooth and glossy.

Remove the wings from the oven when they are golden brown and crispy. The skin should look crunchy and lightly blistered. Let them cool for two minutes.

Place the hot wings into a large bowl. Pour the buffalo sauce over them. Toss carefully until every wing is completely coated in the flavorful sauce.

Transfer the coated wings to a serving platter. Arrange celery and carrot sticks around the edges. Add ranch or blue cheese dressing on the side.

Serve the wings while they are hot and crispy. Fresh buffalo wings always taste best straight from the oven when the sauce is still warm.