Preheat oven to 250°F with one rack set high and one rack set low in the oven.

Line the baking sheet with aluminum foil and add baking rack.

Dry wings with paper towels and add to a large bowl.

Cover wings with salt and baking powder and toss to coat completely.

Position the coated wings skin side up on the baking sheet.

Place the sheet of wings on the top rack of the oven and bake for 30 minutes at 250°F to help remove excess moisture from the wings.

Move the sheet of wings to the top shelf of the oven and increase the oven temperature to 425°F.

Bake at 425°F for 40 minutes or until wings are browned and crispy.

Melt butter in a small sauce pan.

Whisk in hot sauce and brown sugar.

Remove the wings to a large bowl, cover with sauce, and toss.

Reduce the oven temperature to 350°F and return the coated wings to the baking sheet.

Return the wings to the oven for 5-10 minutes until sauce thickens.

Serve along with carrots, celery, and blue cheese dressing.