Combine all ingredients in a mixing bowl (or food processor), reserving half the blue cheese. Mix until thoroughly combined.

Crumble in the remaining blue cheese in small nuggets. Stir well. Chill for 1 hour if possible.

Melt the butter in a saucepan over medium-low heat. Don’t brown it!

Add the hot sauce and the vinegar. Whisk until well combined.

Melt the butter in a saucepan over medium-low heat. Don’t brown it.

Add garlic and warm over low heat for 3 minutes.

Add hot sauce, garlic and onion powders, and vinegar. Whisk until well combined.

Remove from heat and transfer into a large bowl for tossing the wings. Add Parmesan and stir until combined.

Place a cast-iron skillet in the oven and turn it to its medium setting. Preheat for 15 minutes (aim for 900°F / 482°C).

Prepare the carrots and celery. If not already done, cut off the wingtips, and cut the wings and drumsticks at the joints. Dry the wings thoroughly.

In a large bowl, toss the wings with vegetable oil until they are completely coated then season with salt.

Using an oven mitt, kitchen towel, or Ooni Pizza Oven Gloves to grasp the hot handle, remove the cast-iron Grizzler Plate or Pan and set it on a heat-resistant surface.

Taking care to avoid oil splatter, use tongs to place the wings on the cast iron, laying them down so they splatter away from you. Place them about an inch apart (12 on the large plate or 6 on the pan) and return the cast iron so it’s just inside the oven.

Cook for 2 minutes then using something to grasp the hot handle, remove to a heat-resistant surface and turn each wing over, swapping the front and back wings.

Cook for another 2 minutes then, taking care to avoid bone, use a digital thermometer. Once they’ve reached 74°C (165°F) remove and toss in a large bowl with at least 100g (⅓ cup) of sauce.

If you’d like more char, replace the wings on the cast iron and return them to the oven for another 30 seconds to 1 minute (optional). Serve with blue cheese dressing and either celery or carrot sticks (or both).