Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Arrange the chicken wings on the prepared baking sheet. Spray them with oil, then sprinkle them with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Give them another quick spray of oil.
Bake the wings until the skin is browned and crispy, about 30 minutes. Lower the oven to "keep warm" (170°F) and keep the wings in the oven for 30 more minutes to crisp the skin.
Ten minutes before the wings are ready, prepare the Buffalo sauce: Place the butter in a microwave-safe bowl. Cover it. Microwave until the butter is melted, about 20 seconds. Add the hot sauce and whisk to combine.
Using tongs, toss the wings in the Buffalo sauce.
Serve with blue cheese dip and celery sticks.
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Notes
The wings will be fully cooked after about 30 minutes in a 400°F oven. But keeping them in the oven (on the "keep warm" setting) for 30 more minutes makes them wonderfully crispy.
It's important to mix the buffalo sauce ten minutes before using it. If you mix it right before you use it, it will be too thin. Mixing it ahead of time lets it rest and thicken, allowing it to better coat the wings.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, at 50% power.