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1
Place 1 cup of the hot sauce, the buttermilk, and the garlic powder in a large resealable plastic bag and stir to combine.
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2
Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly.
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3
Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
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4
Heat the broiler to high and arrange a rack in the middle of the oven.
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5
Cover a baking sheet with aluminum foil and place a wire rack on it.
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6
Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack.
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7
(If possible, dont allow the wings to touch.)
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8
Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, about 12 minutes.
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9
Remove from the oven and turn the wings over using tongs.
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10
Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
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11
Meanwhile, combine remaining 1/2 cup hot sauce and melted butter in a large bowl and set aside.
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12
Add cooked wings and toss to coat.
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13
Serve immediately with blue cheese dressing and celery sticks, if using.
