Crispy Buffalo Chicken Wings

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  4 lbs Chicken Wingettes Or Drumettes
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  1 tbsp Baking powder
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  0.5 tsp 1/2 teaspoon salt
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  2 tsp Garlic powder
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  0.3 tsp 1/4 teaspoon cracked pepper
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  0.3 cup Unsalted Butter
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  0.5 cup Hot Sauce, Frank'S RedHot
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  1 tbsp Honey
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  0.5 cup Cheese, Blue, Crumbled
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  0.3 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  0.3 cup Mayonnaise, Regular
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  2 Garlic(6g)
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  1 tbsp Lemon Juice, Fresh
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  0.3 tsp 1/4 teaspoon salt (to taste)
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  0.3 tsp 1/4 teaspoon cracked pepper (to taste )
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  0.3 cup Ranch Dressing, Regular
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  0.5 cup Blue cheese dressing
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  2 Celery(80g)

Instructions

1. 1Pat the chicken wings dry thoroughly with paper towels, removing as much surface moisture as possible. Transfer to a large bowl.
2. 2In a small bowl, whisk together the baking powder, garlic powder, salt, and cracked pepper. Sprinkle the mixture over the wings and toss until evenly coated.
3. 3Heat a large skillet or two skillets over medium-high heat. Working in batches to avoid crowding, cook the wings 12–15 minutes per batch, turning halfway through, until golden brown and crispy on all sides with internal temperature reaching 165°F.
4. 4While the final batch cooks, melt the butter in a small saucepan over medium heat (about 2 minutes). Add Frank's RedHot Sauce and honey, stirring until combined and warm, about 1–2 minutes.
5. 5Transfer all cooked wings to a large bowl. Pour the warm buffalo sauce over the wings and toss until evenly coated.
6. 6In a small bowl, combine the sour cream, mayonnaise, crumbled blue cheese, minced fresh garlic, and lemon juice. Stir until well blended.
7. 7Divide the wings evenly into 4 airtight containers while still hot. Store the blue cheese dip in a separate sealed container and include celery sticks in each container or store separately.
8. 8Refrigerate all containers until ready to serve; reheat wings in a 375°F oven for 5–7 minutes until warmed through before eating.