Oven-fried Buffalo wings

Toss a couple pounds of chicken wings in a large metal bowl with 1 tsp kosher salt and 1 tsp baking powder per pound until thoroughly coated.

Arrange on a wire rack set in a foil-lined rimmed baking sheet, leaving space between wings.

Refrigerate uncovered overnight; the next day the wings should look dry and powdery.

Bake in an oven preheated to 450F for 20 minutes.

Meanwhile, bring 2 tbsp butter per pound of wings and 2 tbsp hot sauce to a simmer over medium heat, whisking. Set aside.

Flip the wings after about 20 minutes and keep cooking, flipping occasionally, until completely crisp all over, about 15 to 30 minutes longer.

Transfer the wings to a bowl, pour on the sauce, toss, and serve with blue cheese dressing and celery sticks.