Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat‑proof wire rack inside the sheet.

Pat the 4 lbs chicken wings (cut into drumettes and flats) very dry with paper towels, squeezing out as much moisture as you can. Transfer the wings to a large bowl.

In a small bowl whisk together 1 tablespoon aluminium‑free baking powder (not baking soda), 1/2 teaspoon salt, 2 teaspoons garlic powder, and 1/4 teaspoon cracked pepper. Sprinkle this mixture over the wings and toss thoroughly until each wing is evenly coated.

Arrange the coated wings in a single layer on the wire rack, leaving about 1 inch of space between each wing.

Bake the wings at 450°F (230°C) for 30 minutes. After 30 minutes, flip each wing and continue baking for an additional 20–30 minutes, or until the wings are deep golden brown and very crispy.

While the wings are baking, make the buffalo sauce: in a small bowl whisk together 1/2 cup Frank’s Original Red Hot Sauce, 1/4 cup unsalted butter (melted), and 1–2 tablespoons honey or white sugar or brown sugar (use the amount you prefer within this range to suit your taste).

While the wings are baking, make the blue cheese dip: in a medium bowl combine 1/2 cup crumbled blue cheese (softened), 1/3 cup sour cream, 1/4 cup mayonnaise, 2 cloves garlic (minced), 1 tablespoon lemon juice, and 1/4 teaspoon salt (to taste) and 1/4 teaspoon cracked pepper (to taste). Stir until combined, mashing some of the blue cheese into the mixture for a creamy but textured dip.

When the wings are finished and crispy, remove them from the oven and transfer them to a large bowl. Pour the prepared buffalo sauce over the hot wings and toss with tongs until they are evenly coated.

Serve the sauced wings immediately with the prepared blue cheese dip, plus 1/4 cup ranch dressing and 1/2 cup blue cheese dressing for serving, and 2–3 celery stalks (cut into sticks).