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Line a rimmed baking sheet with aluminum foil and set a wire rack inside.
Carefully dry chicken wings with paper towels.
In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated.
Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C).
Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined.
Transfer wings to a large bowl, add sauce, and toss to thoroughly coat.
Serve wings immediately with blue cheese dressing and celery sticks.