Dry the chicken wings on a wire rack for 2 hours to achieve crispy skin.
Prepare a slurry with avocado oil, smoked paprika, onion powder, and garlic powder. Coat the wings evenly with the slurry and season with salt and black pepper.
Divide the wings into thirds - coat one third with baking powder, another third with potato starch, and leave the remaining third as is.
Place the wings on a wire rack and bake in a preheated 410°F oven for 30-55 minutes.
Prepare the blue cheese dressing by blending mayonnaise, sour cream, buttermilk, blue cheese, Worcestershire sauce, lemon juice, salt, and black pepper. Stir in fresh chives.
Make the buffalo sauce by sautéing garlic in oil, then adding hot sauce, honey, black pepper, and gradually incorporating cold unsalted butter.
Toss the baked wings in the buffalo sauce and serve with blue cheese dressing. Enjoy!
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