Preheat the oven to 220℃. Line a large oven tray with foil and place a wire rack on top.
If they aren't already, cut the chicken wings down the centre so you have drumettes and flats.
Place them in a large mixing bowl and add the baking powder, garlic granules, paprika and salt. Toss to coat.
Place the wings onto the wire rack leaving gaps between each one. Bake them for 25 minutes, then turn them over and cook for a further 25 minutes. (50 minutes cooking in total)
Meanwhile you can make the buffalo sauce and the blue cheese sauce. Pour the hot sauce, melted butter and honey into a bowl and whisk to combine. Set this aside.
For the blue cheese sauce, combine the mayo, soured cream, blue cheese, garlic, lemon juice and chives.
Once the wings are crispy, transfer them to a large mixing bowl and pour the buffalo sauce all over. Mix well until the wings are completely coated.
Serve the wings with the blue cheese sauce and an optional classic side of celery.
