Prep the wings: Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get. If time allows, leave them uncovered in the fridge for 30–60 minutes to dry the skin further.

Season: In a large bowl, combine baking powder, salt, pepper, garlic powder, and onion powder. Toss wings in the mixture until well coated. Drizzle with a little neutral oil if you like extra browning.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. Lightly oil the basket or use a perforated parchment liner to prevent sticking.

Air fry in batches: Arrange wings in a single layer with a bit of space between each piece. Cook 18–22 minutes total, flipping halfway. Smaller wings may finish in 16–18 minutes; larger ones may need up to 24 minutes. You’re looking for deep golden, blistered skin and an internal temp of 165°F.

Make the Buffalo sauce: While wings cook, whisk hot sauce, melted butter, honey, Worcestershire, and garlic powder in a bowl. Taste and adjust sweetness or heat.

Make the blue cheese dip: In a separate bowl, mash half the blue cheese with sour cream and mayo until mostly smooth. Stir in remaining blue cheese for chunky texture, then add buttermilk, lemon juice, garlic, herbs, salt, and pepper. Thin with more buttermilk if needed. Chill until serving.

Sauce the wings: Transfer hot wings to a clean bowl. Pour Buffalo sauce over and toss until every piece is glossed and coated. For stickier wings, return sauced wings to the air fryer for 1–2 minutes.

Serve: Plate wings with celery, carrots, and a generous bowl of blue cheese dip. Add extra sauce on the side if you like them drenched.