Extra-Crispy Buffalo Wings with Blue Cheese Dip

Whisk the sour cream, mayonnaise, buttermilk, blue cheese, lemon juice, and black pepper in a small bowl. Mash about half the cheese against the bowl, leaving the rest chunky, then refrigerate the dip while the wings cook.

Combine the thoroughly dried wings with the kosher salt and baking powder in a large bowl. Toss until every piece has a very light, even coating with no visible clumps.

Pour the oil into a heavy Dutch oven, leaving at least 3 inches of space at the top. Heat it to 275°F, set a wire rack over a sheet pan, and divide the wings into three batches.

Fry the first batch at 275°F for 9 to 10 minutes, stirring gently to prevent sticking. The skin should look pale and the meat should be cooked through but not browned; transfer the wings to the rack and repeat.

Let all the first-fried wings rest on the rack for 10 minutes. Meanwhile, raise the oil temperature to 375°F and maintain it between 360°F and 375°F during frying.

Fry the wings again in three batches for 3 to 5 minutes, until deep golden, blistered, and crisp. Drain each batch on the rack; the thickest pieces should register at least 175°F near the bone.

Warm the hot sauce, butter, Worcestershire sauce, and garlic powder in a small saucepan over low heat. Whisk just until the butter melts and the sauce becomes smooth; do not let it boil.

Place the hot wings in a large clean bowl, pour over the Buffalo sauce, and toss until evenly glazed. Serve immediately with the chilled blue cheese dip and celery sticks.