In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. Let rest on a rack in the refrigerator for 20–30 minutes to dry the skin (optional but helps crisping).

Pour oil into a deep heavy pot or Dutch oven to a depth of about 1–1.5 inches (or set up an air fryer). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature.

Working in batches (do not crowd), fry wings 8–10 minutes until golden brown and cooked through (internal temperature 165°F / 74°C). Maintain oil temperature around 325–350°F. Remove with a slotted spoon and drain on a wire rack or paper towels. Alternatively: bake at 425°F for 35–45 minutes turning once, or air-fry at 400°F for 20–25 minutes, flipping halfway, until crisp.

Buffalo Sauce

In a small saucepan over low heat, melt the butter gently until just melted; do not boil.

Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper. Whisk until smooth and slightly thickened, warming for 1–2 minutes. Taste and adjust heat or acidity as desired. Keep warm.

Place hot cooked wings in a large mixing bowl. Pour the warmed buffalo sauce over wings and toss thoroughly to coat each piece evenly.

Bleu Cheese Dressing

In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.

Stir in crumbled bleu cheese, lemon juice, white wine vinegar, garlic powder, salt, and black pepper. Mix to combine, leaving some chunky bleu cheese if desired. Adjust thickness with additional buttermilk (1 tsp at a time) if you prefer a thinner dressing.

Chill the dressing for at least 15 minutes to let flavors meld. Stir again before serving.

To Serve

Arrange sauced buffalo wings on a platter. Serve with chilled bleu cheese dressing in a bowl alongside and celery sticks. Sprinkle extra crumbled bleu cheese over wings if desired.

Enjoy immediately while wings are hot and crispy.