Pat dry Chicken wings and place them on a cookie sheet in a single layer , then let them sit in the fridge, until ready to use . For extra crispy skin let it sit for a minimum of 3 hours or preferable overnight. Do not cover them, let the air dry them out.
When ready to bake , preheat oven to 425°.
Place the chicken in a large bowl, with all the spices , then drizzle with vegetable oil.
Line a baking pan with foil; top with a wire rack. Arrange chicken wings out in a single layer . While the chicken wings are baking oil will slowly drip to the bottom of the baking pan.
Bake wings until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes.
While the chicken wings are roasting, place small skillet on medium heat, then add butter, hot sauce, Creole seasoning , Worcestershire sauce and cayenne pepper. Stir for about 30 seconds until butter melts. Remove wings from the oven and thoroughly coat with sauce.
Serve wings immediately with ranch or blue dressing, and celery sticks.