Crispy Baked Buffalo Chicken Wings with Blue Cheese Dip

Preheat the oven to 220°C (428°F) and pat the 250 gr Chicken Wings dry thoroughly with paper towels.

In a large mixing bowl, toss the dried wings with ¹/₂ tbsp Sunflower oil, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Arrange the seasoned chicken wings in a single layer on a parchment-lined baking sheet, leaving space between them.

Bake the wings in the preheated oven for 35 to 40 minutes, flipping them once halfway through until crispy and browned.

While the wings are baking, crumble the 25 gr Blue Cheese into a small bowl and mix with 25 gr Sour Cream, 15 gr Mayonnaise, ¹/₄ tbsp Lemon Juice, and ¹/₄ tsp Black Pepper - Powder to form the dip.

Melt the 3 tsp Butter in a small saucepan over low heat and whisk in the 25 gr Hot sauce until a smooth, emulsified Buffalo sauce forms.

Transfer the piping-hot baked wings into a clean bowl, pour the warm Buffalo sauce over them, and toss thoroughly to coat.

Serve the freshly coated hot wings immediately alongside the chilled blue cheese dip.