1-First Step: Prep and dry the wings – Pat the wings dry with paper towels to remove as much moisture as possible. For best results, place the wings uncovered on a wire rack set over a tray and dry in the refrigerator overnight. If you need to cook the same day, make sure to pat them thoroughly until the skin feels dry.

2-Second Step: Preheat and arrange the oven – Preheat your oven to 250°F (120°C). Position one oven rack in the lower quarter and another in the top quarter of the oven. Line a baking sheet with foil for easy clean-up, then place an oiled wire rack on top of the tray. This setup allows hot air to circulate under the wings and drains away melted fat.

3-Third Step: Coat the wings – In a large bowl, toss the wings with 5 teaspoons baking powder and 3/4 teaspoon kosher salt so they are evenly coated. Make sure each piece has a light dusting of the baking powder mixture; this is the secret to crisp skin.

4-Fourth Step: Low-temp bake to render fat – Arrange the wings skin side up on the oiled rack so they are close but not tightly piled. Place the tray on the lower oven rack and bake at 250°F (120°C) for 30 minutes. This low bake melts fat under the skin without browning, which keeps the meat juicy.

5-Fifth Step: High-temp crisping – After 30 minutes, increase the oven temperature to 425°F (220°C). Move the tray to the upper oven rack and continue baking for 40 to 50 minutes without turning. The exterior should turn a dark golden brown and become very crispy. If you prefer even browning, you can flip once halfway through the high-heat period, but it is not required.

6-Sixth Step: Make the Buffalo sauce – While the wings crisp, mix the sauce. Combine 4 tablespoons melted unsalted butter, 1/2 cup hot sauce, 1 tablespoon brown sugar, and 1/4 teaspoon kosher salt in a bowl. Whisk until smooth and warm through slightly; the butter helps the sauce cling to the wings and balances acidity.

7-Seventh Step: Toss and serve – When the wings are out of the oven and very crispy, either toss them in the Buffalo sauce or serve the sauce on the side for dipping. Tossing just before serving keeps skin crisp. Plate with celery sticks for crunch and a bowl of blue cheese dip.

8-Final Step: Blue cheese dip – For the dip, mash 1/2 cup crumbled blue cheese with 1/2 cup sour cream until roughly combined. Stir in 1/4 cup mayonnaise, 1 small minced garlic clove, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, and black pepper to taste. Add 1 to 3 tablespoons milk until you reach the consistency you like. Adjust salt and lemon to taste. The dip can be smooth or a bit chunky depending on how much you mash the cheese.