Pat the chicken wings dry with paper towels and place them on a wire rack set over a large baking sheet. Refrigerate, uncovered, for 1-2 hours.

In a large mixing bowl, combine the chicken wings with kosher salt, black pepper, and baking powder. Toss until the wings are evenly coated.

Fill a large, heavy-bottomed pot with vegetable oil until it reaches halfway up the sides. Heat the oil to 375°F, checking with a thermometer. While heating, set another wire rack over a clean baking sheet for draining the fried wings.

Working in batches of 2-3 wings to maintain the oil temperature, carefully add the wings to the hot oil. Fry for 6-8 minutes, or until they are crispy and golden brown.

Remove the wings from the oil and transfer them to the wire rack to drain. Repeat until all wings are fried.

Bring the oil temperature back to 375°F. Once hot, return the fried wings to the oil in batches and fry for an additional 2 minutes to ensure maximum crispiness. Remove and place back on the wire rack to drain.

Transfer the wings to a clean bowl and toss them with barbecue sauce until fully coated.

Serve immediately with carrot and celery sticks and your choice of ranch or blue cheese dressing for dipping.