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Ingredients
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Wings
Sauce 1 - Classic Buffalo (makes ~3/4 cup)
Sauce 2 - Honey-Sriracha (makes ~3/4 cup)
Dip 1 - Ranch Dip (makes ~3/4 cup)
Dip 2 - Blue Cheese Dip (makes ~1/2 cup)
To finish
Method
Wings
Prep
Pat the 15 chicken wing pieces dry with paper towels. Trim excess skin if desired.
In a large bowl, combine 3 tbs vegetable oil, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp baking powder. Add the wings and toss until evenly coated. The baking powder helps crisp the skin.
Arrange a wire rack on a baking sheet lined with foil for easier cleanup. Place wings in a single layer on the rack, leaving small gaps so air can circulate.
Preheat oven to 230°C (450°F). Bake wings for 25 minutes, then flip each wing and continue baking another 12–18 minutes, until skin is deep golden and internal temperature reaches 74°C (165°F). Total bake time ~37–43 minutes depending on oven and wing size.
Optional: For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.
Sauce 1 - Classic Buffalo
While wings bake, make the Buffalo sauce. In a small saucepan over low heat, combine 1/2 cup hot sauce and 3 tbs unsalted butter. Stir until butter melts and the sauce is smooth.
Stir in 1 tsp honey, 1/2 tsp Worcestershire sauce and 1/4 tsp black pepper. Keep sauce warm on the lowest heat or transfer to a small bowl.
Sauce 2 - Honey-Sriracha
For the Honey-Sriracha sauce, combine 1/4 cup sriracha, 1/4 cup honey, 1 tbs soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil in a small saucepan or microwave-safe bowl.
Warm gently over low heat or microwave in 20-second bursts, stirring between, until homogenous and slightly thinned so it will coat wings (about 1–2 minutes). Keep warm.
Dips
Ranch Dip
Whisk together 1/4 cup buttermilk, 1/4 cup mayonnaise and 1/4 cup sour cream until smooth. Add 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Chill until serving.
Blue Cheese Dip
Combine 1/2 cup blue cheese crumbles, 1/4 cup mayonnaise and 1/4 cup sour cream. Stir in 1/2 tsp lemon juice and 1/8 tsp black pepper. Lightly mash some blue cheese for creaminess while leaving some chunks. Chill until serving.
Finish & Serve
When wings are done, divide them into two equal groups (7 and 8 pieces) for the two sauces.
Place the first group of wings into a large mixing bowl and pour the Classic Buffalo sauce over them. Toss gently until wings are evenly coated.
Place the second group of wings into a clean bowl and pour the Honey-Sriracha sauce over them. Toss to coat evenly.
Arrange sauced wings on a platter. Garnish with chopped fresh parsley if using, and serve with celery sticks and the two dips (Ranch and Blue Cheese) on the side.
Serve immediately so wings remain crisp. Leftover wings can be refrigerated in an airtight container for up to 3 days; reheat in a 200°C (400°F) oven for 8–10 minutes to crisp.