- 1 cup mayonnaise
- ½ cup plain yogurt
- ¼ pound crumbled blue cheese
Whisk ingredients to combine or use a food processor. Dressing can be made ahead and refrigerated.
- 4 pounds of chicken wings (about 16 wings)
- ½ cup unsalted butter
- 4 tablespoons hot sauce
- 2 tablespoons cider vinegar
Instructions 1. Deep fry the wings (in batches, if necessary) until crisp, golden and cooked through (about 7 to 8 minutes).
2. Remove the wings from the fryer. Set aside. To order, melt the butter in a sauté pan set over low heat. Stir in the hot sauce and the vinegar. Add the wings and toss to coat. Serve with the dressing and celery sticks.