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1
Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky.
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2
Season with salt and pepper.
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3
Cover and refrigerate until ready to serve.
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4
Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
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5
Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat.
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6
Simmer until the chicken is almost cooked through, about 18 minutes.
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7
Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
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8
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes.
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9
Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes.
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10
Discard the celery, carrot and bay leaves.
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11
Reserve one-quarter of the sauce for serving.
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12
Return the wings to the skillet and toss with the remaining sauce.
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13
Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.
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14
Photograph by Con Poulos
