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1
To prepare dip:
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2
Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl.
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3
Cover and refrigerate until ready to serve.
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4
To prepare wings:
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5
Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined.
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6
Add chicken; toss to coat.
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7
Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
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8
Meanwhile, whisk flour and cornmeal in a shallow dish.
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9
Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
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10
Remove the chicken from the marinade and roll in the flour mixture until evenly coated.
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11
(Discard remaining marinade and flour mixture.)
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12
Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
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13
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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14
Add half the chicken, placing each piece in a little oil.
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15
Cook until golden brown and cooked through, 3 to 4 minutes per side.
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16
Transfer to a serving platter.
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17
Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning.
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18
Transfer to the platter.
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19
Drizzle the chicken with the reserved hot sauce mixture.
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20
Serve with carrots, celery and Spicy Blue Cheese Dip.
