Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, combine the baking powder, kosher salt, garlic powder, smoked paprika, and black pepper.
Add the chicken wings to the bowl and toss thoroughly to evenly coat all wings with the seasoning mixture.
Preheat your Blackstone griddle to medium-high heat (around 375°F to 400°F).
Drizzle the vegetable oil evenly over the griddle surface and spread with a spatula to coat.
Place the wings skin-side down on the griddle in a single layer, making sure not to overcrowd them.
Cook the wings for about 10 minutes without moving them, allowing the skin to crisp up and develop a golden brown color.
Flip the wings using tongs and cook for an additional 8 to 10 minutes until the internal temperature reaches 165°F and the wings are crispy all over.
While the wings are cooking, melt the unsalted butter in a small saucepan over low heat and stir in the hot sauce to create a wing sauce.
Remove the wings from the griddle and place them in a large bowl.
Pour the hot sauce and butter mixture over the wings and toss to coat evenly.
Serve the crispy chicken wings immediately with your choice of dipping sauces and celery sticks.