Adjust oven racks to upper middle and lower middle positions.
Heat the oven to 250 F degrees.
Place baking powder and salt in large bowl. Add chicken wings. Toss wings and make sure that they are evenly coated with baking powder and salt.
Cover a baking sheet with aluminum foil and set a wire rack in it. Spray it with vegetable oil spray.
Place chicken, skin side down, on a single layer on the wire rack.
Bake wings on lower middle rack for 30 minutes. Turn up the heat to 425 degrees, move it to the upper middle rack. Bake for 45-50 minutes, rotating the sheet half way through the baking to ensure through baking.
Take them out of the oven and let them sit for 5 minutes.
In the mean time, make the hot wing sauce.
Place the hot sauce, butter, and molasses in a small saucepan. Cook, stirring occasionally, in medium heat until simmering, 5-7 minutes. Add garlic and turn the heat down to low. Cook for another 3-4 minutes.
Place wings in a large bowl and add the hot sauce over it. Toss to coat.
Place the blue cheese dip in the middle of a large plate in a bowl. Place the carrot and celery sticks on one side and the wings on the other side.
If preferred, sprinkle them with pieces of crumbled blue cheese and chopped scallions.
Serve immediately while they are still hot.