Wash the chicken wings gently under cold water. Pat them dry completely using paper towels. Dry wings become crispier during cooking. Place the wings into a large bowl before adding the seasonings.

Add olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper and cornstarch. Toss the wings carefully until fully coated. Every wing should have an even layer of seasoning for better flavor.

Line a baking sheet with parchment paper. Arrange the wings in a single layer. Leave small spaces between them. This helps hot air move around evenly and creates crispy skin during baking.

Bake the wings at 425°F for about 35 to 40 minutes. Flip them halfway through cooking. The wings should look crispy, golden brown and fully cooked inside before adding the sauce.

Place butter into a small saucepan over medium heat. Add hot sauce, honey, brown sugar, Cajun seasoning, Worcestershire sauce and lemon juice. Stir slowly until smooth and glossy. The sauce should smell sweet, spicy, and smoky.

Remove the wings carefully from the oven. Place them into a clean mixing bowl. Pour the warm Mardi Gras sauce over the wings. Toss gently until every wing becomes sticky and fully coated.

Return the coated wings to the baking tray. Bake for another 5 minutes. This step helps the sauce cling tightly to the wings and creates a rich caramelized finish.

Transfer the wings onto a serving plate. Sprinkle chopped parsley on top for freshness. Serve immediately with ranch dressing and celery sticks. These wings taste best while hot and crispy.