Crispy Buffalo Chicken Wings

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  Chicken Wingettes Or Drumettes(1814g)
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  Baking powder(15g)
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  1/2 teaspoon salt
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  Garlic powder(10g)
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  1/4 teaspoon cracked pepper
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  Unsalted Butter(60g)
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  Hot Sauce, Frank'S RedHot(120g)
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  Honey(30g)
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  Cheese, Blue, Crumbled(120g)
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  Sour Cream(80g)

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

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  Mayonnaise, Regular(60g)
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  Garlic(120g)
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  Lemon Juice, Fresh(15g)
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  1/4 teaspoon salt (to taste)
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  1/4 teaspoon cracked pepper (to taste )
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  Ranch Dressing, Regular(60g)
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  Blue cheese dressing(120g)
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  Celery

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 and garlic powder with salt and 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 and internal temperature reaches 165°F.
4. 4While the final batch of wings 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 to make the blue cheese dip.
7. 7Divide the wings evenly into 4 airtight containers while still hot. Store the blue cheese dip in a separate sealed container. Include celery sticks in each container or store separately.
8. 8Serve wings with the blue cheese dip and celery sticks on the side.