If wings are whole, separate into drumettes and flats and discard tips (or save for stock). Pat wings very dry with paper towels—dry skin crisps better.

In a large bowl, combine baking powder, kosher salt, and black pepper. Add the dried wings and toss until evenly coated. Refrigerate uncovered for 30–60 minutes to dry the skin further (optional but recommended for extra crispiness).

Heat oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C). Use a thermometer to maintain temperature. Fry wings in batches (do not overcrowd) for 8–10 minutes until deep golden and cooked through (internal temp 165°F / 74°C). Drain on a wire rack set over a baking sheet or on paper towels.

Buffalo Sauce

Make the sauce

In a small saucepan over low heat, melt the butter slowly. Once melted, remove from direct heat and whisk in the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and cayenne (if using) until smooth. Taste and adjust sweetness or heat. Keep warm but do not boil—reheat gently if it cools while frying wings.

Place the drained hot wings in a large heatproof bowl. Pour the warm buffalo sauce over the wings and toss vigorously for 30–60 seconds until wings are evenly coated and glossy.

Blue Cheese Dip

Make the dip

In a bowl, combine crème fraîche (or sour cream), mayonnaise, lemon juice, salt, and pepper. Fold in most of the blue cheese crumbles, reserving a tablespoon for garnish. Add milk 1 teaspoon at a time until you reach a creamy, dippable consistency. Taste and adjust seasoning.

Chill the dip for at least 15 minutes to let flavors meld. If you prefer a chunkier dip, stir in the reserved blue cheese just before serving.

To Serve

Arrange the tossed buffalo wings on a serving platter. Sprinkle chopped parsley over the wings if using. Serve immediately with the chilled blue cheese dip and celery sticks on the side.

Provide extra napkins and a small bowl for bones. Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp.