Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (use two sheets if necessary so wings aren't crowded). Roast in the preheated oven for 40–50 minutes, flipping once halfway through, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

Buffalo Sauce

Make sauce

While wings roast, combine 4 tbsp butter, 1 cup hot sauce, 1 tsp brown sugar, 1 tsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp garlic powder, 1/4 tsp cayenne and 1/4 tsp salt in a small saucepan. Warm over low heat, stirring, until butter is melted and ingredients are emulsified, about 3–5 minutes. Taste and adjust heat/salt as desired. Keep warm.

Toss wings in sauce

When wings are done, transfer them straight from the rack to a large, heatproof bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. For a saucier finish, reserve 2–3 tbsp sauce to drizzle when serving.

Blue Cheese Dressing & Garnish

Make dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp buttermilk, 1/2 cup crumbled blue cheese, 1/2 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Stir in an extra tablespoon of buttermilk if you prefer a thinner consistency. Taste and adjust seasoning or blue cheese amount.

Finish and garnish

Transfer sauced wings to a serving platter. Sprinkle 1 tbsp chopped fresh parsley over the wings (optional). Serve immediately with blue cheese dressing on the side and celery and carrot sticks.

Serve

Place celery and carrot sticks in a small bowl alongside the blue cheese dressing for dipping. Offer extra hot sauce on the side for guests who want additional heat.