Preheat the oven to 425 degrees F. Place a baking rack on a baking sheet and set aside.
In a large bowl combine 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon celery salt. Add the drumsticks and drizzle with the oil, then toss with the spice mixture to coat. Place the drumsticks on the rack and bake, turning the drumsticks over halfway through, until the skin is starting to crisp, 30 to 35 minutes.
Meanwhile, add the peppers, vinegar, hot sauce, remaining teaspoon garlic powder, remaining teaspoon paprika, remaining teaspoon celery salt and 1/2 teaspoon kosher salt to a blender and blend until pureed. Add the butter and puree again until well-combined. Remove 1/3 cup sauce and brush it on the drumsticks.
Return the drumsticks to the oven and bake until the sauce is thickened and the chicken's juices run clear when pierced with a knife or the chicken registers 165 degrees F on an instant-read thermometer (avoid touching bone), 10 minutes. Serve immediately with celery sticks, ranch dressing and the remaining Buffalo sauce.
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