Preheat the oven to 200°C fan (220°C conventional / 425°F).

Place the all-purpose flour, sea salt, garlic powder, paprika, smoked paprika, turmeric, black pepper, and cayenne pepper in a mixing bowl.

Mix the flour and seasonings thoroughly until the spice blend is evenly combined.

Add the 1 kg chicken wings to the seasoned flour mixture.

Shake and toss the bowl until all chicken wings are evenly coated with seasoned flour.

Crack the 3 to 4 large eggs into a clean mixing bowl and lightly beat them.

Add the Dijon mustard to the beaten eggs and whisk until smooth.

Add the panko breadcrumbs and olive oil to another clean mixing bowl.

Mix the panko breadcrumbs and olive oil until the breadcrumbs are lightly and evenly coated.

Dip each flour-coated chicken wing into the egg and mustard mixture, coating all sides.

Press each egg-coated chicken wing into the oiled panko breadcrumbs until fully breaded.

Set the wire rack over the baking tray and arrange the breaded chicken wings in a single layer.

Bake the chicken wings for 40 minutes until crisp, golden brown, and cooked through.

Crumble the 100 g blue cheese into a clean mixing bowl using a fork.

Add the sour cream and mayonnaise to the crumbled blue cheese.

Mash and stir the blue cheese mixture with a fork until it forms a creamy dip.

Serve the hot crispy chicken wings with the blue cheese dip.