Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.

Pat dry chicken wings with paper towels. Season with salt. Place flour into a shallow dish. Dredge wings in flour to lightly coat, then place on the prepared baking sheet.

Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.

While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.

Place wings in a large serving bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.