Preheat the oven to 450 °F, and set a fitted baking rack on a baking sheet. Spray the rack with non-stick cooking spray.

Make sure that the wings are extra dry - use paper towels to press down and dry each wing. This is really important - the drier your wings are now, the crispier they will be later on!

In a medium-sized bowl, combine baking powder, garlic powder, salt, pepper, and cayenne. Add wings, a few at a time, and toss with your hands to ensure an even coat. Work in batches, and place them on the bakin rack.

Bake for 30 minutes, and then flip using tongs. Bake for another 15 minutes - they should be very crispy (and browned all over).

While the wings are baking for the last 15 minutes, make the buffalo sauce. Melt the butter and Frank’s sauce in a saucepan over medium heat, whisking slowly. Add the salt, pepper, cayenne, and whiite vinegar. Bring the heat down to low and simmer, whisking frequently.

Pour the sauce into a large bowl and add the wings. Toss to coat, and serve immediately with celery, carrots, and the dressing of your choice!