Spicy Buffalo Chicken Wings

For the Buffalo chicken wings, heat the oven to 220 degrees and line a baking sheet with parchment paper.

Pat the meat dry with a paper towel. Salt it on both sides and season generously with pepper. Then lightly dust it with all-purpose flour mixed with smoked paprika, spreading the coating evenly across the surface with your fingers. That thin, even layer of seasoned flour is the trick that helps the skin crisp up beautifully in the oven while it stays dry rather than steaming.

Arrange them on the sheet so the pieces don't touch, then drizzle with oil. Bake for 40 to 45 minutes. Flip them once halfway through so they turn golden on every side. The finished meat has crispy skin and juicy meat inside.

In a small saucepan, melt the butter over low heat and stir in the pressed garlic. Saute for about 1 minute, until the base smells gently fragrant, but before the garlic turns golden.

Pour in the chili sauce and Worcestershire sauce, stir and warm through briefly. Sharpen to taste with a few drops of Tabasco.

Transfer the finished pieces to a large bowl. Pour the warm sauce over them and toss gently, turning the bowl, until every piece glistens from edge to edge.

Mash the blue cheese with a fork until it breaks into small crumbs. Stir it together with the sour cream and the mayonnaise into a thick, tangy base. Loosen the dip with a splash of milk, adding it little by little, until it turns smooth and easy to scoop.

Serve them right away with the blue cheese dip and a handful of sliced celery on the side. They taste best piping hot, straight from the bowl while the sauce is still glossy.