Preheat the oven to 425°F.

Dry off the wings and let sit on a baking rack over a sheet tray in the refrigerator for at least 30 minutes to further dry.

After 30 minutes, remove from the refrigerator, add to a large bowl, and thoroughly coat with the salt and baking powder. Spray the rack with cooking spray and put the wings back on the rack, keeping them spread out as much as possible. Put them in the oven for 45 minutes.

While the wings cook, put the whisky in a saucepan over low heat and warm it up. Just as it bubbles, keep it at a low heat for a few minutes. Then add the rest of the ingredients of the sauce in with the whisky. Bring to a slight boil, turn the heat down and gently simmer for about 20-30 minutes, stirring with a spatula often. This will concentrate the flavors.

When the wings are done, remove them to a large mixing bowl and add the sauce, or as much or as little as you like to coat the wings. Use a large spoon or spatula to mix and make sure each wing is coated. Serve with celery and homemade blue cheese dressing.