1-First Step: Prep and drying Optionally dry wings uncovered on a rack in the fridge overnight, or pat the wings dry thoroughly with paper towels. Dry skin equals better crisping. If you leave them in the fridge, cover nothing; exposure helps the skin dehydrate slightly.

2-Second Step: Ready the oven and racks Preheat the oven to 250°F / 120°C. Place one oven shelf in the lower quarter and one in the top quarter. Line a baking tray with foil, place a wire rack on the tray, and spray the rack lightly with oil to prevent sticking.

3-Third Step: Coat the wings In a large bowl, toss the wings with 5 teaspoons baking powder and 3/4 teaspoons kosher salt until evenly coated. Use aluminum-free baking powder for a neutral flavor. The baking powder draws moisture from the skin which helps create an ultra-crispy exterior during baking.

4-Fourth Step: Low-temperature bake Arrange the wings skin-side up on the rack with space between pieces. Bake on the lower shelf at 250°F / 120°C for 30 minutes. This low start melts fat under the skin without browning, which helps the wings remain juicy later.

5-Fifth Step: High-temperature finish After 30 minutes, move the tray to the upper shelf and increase the oven temperature to 425°F / 220°C. Bake for an additional 40 to 50 minutes without turning the wings. They will shrink as fat renders and the skin becomes golden brown and very crispy.

6-Sixth Step: Make the Buffalo sauce While the wings finish, whisk together the Buffalo sauce ingredients in a small bowl: 4 tablespoons unsalted butter, melted; 1/2 cup hot sauce; 1 tablespoon brown sugar; and 1/4 teaspoon kosher salt. Stir until the sugar dissolves and keep the sauce warm. Adjust hot sauce amount for heat preference.

7-Seventh Step: Toss or serve Toss baked wings in the warm Buffalo sauce to coat, or serve the sauce on the side if you prefer to keep skin extra crispy. Note that sauced wings will stay crisp for 10 to 15 minutes before softening slightly.

8-Final Step: Blue cheese dip and serving Mix the blue cheese dip ingredients: 1/2 cup crumbled blue cheese (softened), 1/2 cup sour cream, 1/4 cup mayonnaise (preferably whole-egg), 1 small garlic clove minced, 1 to 3 tablespoons milk to thin to your desired consistency, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, and black pepper to taste. Chill until serving and let come to room temperature before plating. Serve wings immediately with blue cheese dip and celery sticks. Beer is optional but recommended for casual gatherings.