Place one oven shelf in the lowest position and a second shelf in the highest position. Preheat oven to 250°F. Line a rimmed baking sheet with foil. Position a cooling rack on top of the baking sheet and spray with nonstick cooking spray.
Use paper towels to pat dry all of the wings and drummettes. Place the wings and drummettes in a large zip-close bag. Sprinkle on the baking powder and salt. Close the bag and shake until evenly dispersed and coated.
Lay the wings skin side up on top of the prepared rack. Place on the lowest shelf and bake for 30 minutes.
Transfer to the top shelf and increase the heat to 425°F. Continue to bake for 40 to 50 minutes, rotating halfway, until golden brown and crispy.
While the wings are baking, make the sauce by whisking together all the ingredients in a medium bowl.
Transfer the cooked wings to a large bowl and toss with the sauce. Serve immediately with celery sticks, carrot sticks, and ranch and/or blue cheese dressing.