Toss the dried wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper so they are evenly coated. The baking powder helps create a crisp skin when cooked.

Rest

Arrange coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to 2 hours if time allows. This further dries the skin and improves crispiness. If short on time, proceed immediately.

Heat oil

If frying: pour oil into a deep heavy pot or Dutch oven to a 2-3 inch depth (about 1 cup depending on pot size). Heat to 350°F (175°C). Use a candy or instant-read thermometer to monitor temperature. If baking/air-frying alternative: preheat oven to 450°F (232°C) and place wings on a wire rack over a sheet; toss with 1 tbs oil and bake 25–30 minutes, turning once, until crisp and deep golden.

Fry wings (preferred)

Working in batches so oil temperature recovers, carefully add wings (6–8 at a time depending on pot size) and fry for about 8–10 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper-towel-lined tray. Keep wings warm on a rack in a 200°F (95°C) oven while you finish remaining batches.

Alternative finish (to double-crisp)

For extra-crisp finish: after frying, transfer wings to a 425°F (220°C) oven for 6–8 minutes to render fat and crisp further.

Buffalo Sauce

Melt butter

In a small saucepan over low heat, melt 6 tablespoons unsalted butter gently so it does not brown.

Combine sauce

Add 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire, 1 teaspoon garlic powder, 1 teaspoon smoked paprika (if using), and 1/2 teaspoon salt to the melted butter. Whisk until smooth and warmed through, about 2 minutes. Taste and adjust heat or sweetness—add more honey to mellow or extra hot sauce to increase heat.

Keep warm

Lower heat to very low and keep sauce warm while wings are cooked. Do not boil; just maintain warmth for coating.

Toss wings in sauce

Place a batch of cooked wings in a large bowl, pour about 1/3 of the warm sauce over them, and toss gently but thoroughly so each wing is coated. Transfer to a serving platter and repeat with remaining batches, adding sauce as needed. Reserve a small amount of sauce for serving if desired.

Blue Cheese Dip

Mix base

In a medium bowl, combine 1/2 cup sour cream and 1/4 cup mayonnaise until smooth.

Add cheese and season

Fold in 3/4 cup crumbled blue cheese, 2 tablespoons buttermilk, 1/2 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Stir to combine; leave some blue cheese chunks for texture. If mixture is too thick, add up to 1 more tablespoon buttermilk to reach desired dipping consistency.

Chill

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to room temperature 5–10 minutes before serving if chilled long-term.

To Serve

Prepare vegetables

Cut 3 celery stalks into 3–4 inch sticks and slice 2 medium carrots into sticks. Arrange on a serving platter alongside the blue cheese dip in a small bowl.

Plate and garnish

Arrange sauced wings on a large platter. Sprinkle with chopped fresh parsley if using. Serve immediately with blue cheese dip, extra warm buffalo sauce on the side, and celery and carrot sticks.

Safety & storage

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp. Store sauce and dip separately for best texture; sauce can be gently reheated on low, stirring to recombine.