Step 1

Preheat the oven to 120C/250F and place a rack on a large baking tray.

Step 2

Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.

Step 3

Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

Step 4

After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.

Step 5

To make the buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.

Step 6

Mix the blue cheese sauce ingredients together in a bowl until smooth.

Step 7

Toss the buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.