Preheat the oven to 450. If you have convection, turn it on.
Line a large baking sheet with foil or parchment and place a wire rack on top.
In a small sauce pan on low heat, melt the butter. Whisk in the franks red hot, unsalted butter or ghee, cayenne and salt. Bring to a low bubble for about 1 minute. Set aside to cool a bit.
Clean and dry the wings very well.
In a large bowl, mix the baking soda, garlic powder, salt and pepper.
Toss the wings in the dry rub and place the wings on the wire rack/ sheet pan situation. Spray the wings with olive oil or avocado cooking spray or drizzle with oil.
Bake wings for 30 minutes. Using a brush, baste the wings with the buffalo sauce every 10 minutes. Flip the wings over halfway through the baking if you wish. This will ensure the crispiest wings.
Place the hot crispy wings into large bowl and toss with as much buffalo sauce as you like reserving some for dipping or using another time. ( Buffalo sauce can be refrigerated for 1 month in a sealed jar or container).
For the Drizzle:
While the wings are baking, prepare the Blue cheese drizzle. In a small bowl mix the full fat sour cream or full fat yogurt, milk, crumbled blue cheese, onion powder, squeeze of lemon and kosher salt.
Arrange the wings on a platter and drizzle some of the blue cheese sauce over the wings (or in a small bowl fro dipping). Serve with crisp celery and fresh parsley.