-
1
In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces.
-
2
Add the mayonnaise and buttermilk and whisk until well combined.
-
3
Season with salt and pepper.
-
4
Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve.
-
5
(The dip can be made up to 2 days in advance.
-
6
).
-
7
Cut through the joint on each chicken wing to separate the wing into 2 pieces.
-
8
Rinse and pat the chicken pieces dry.
-
9
Combine cornstarch cayenne, paprika, salt and pepper in a large zip style plastic bag.
-
10
Shake to blend.
-
11
Dredge the wings in the cornstarch mixture, shaking off the excess.
-
12
Place wings on a rack lined baking sheet and place in the refrigerator for 90 minutes.
-
13
(This step causes the coating to adhere better.
-
14
).
-
15
Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides.
-
16
Heat the oil to 375F on a deep-frying thermometer.
-
17
(Or use a deep-fat fryer following the manufactures directions.
-
18
).
-
19
Preheat an oven to 200F Line a baking sheet with paper towels.
-
20
Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes.
-
21
(Use less time if wings aren't too meaty.
-
22
).
-
23
Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.
-
24
In a small saucepan over medium heat, combine the hot sauce and butter and heat until the butter melts.
-
25
(Alternatively, in a small microwavable bowl, whisk together the hot sauce and butter and warm in a microwave at 15-second intervals until hot.
-
26
).
-
27
Transfer the fried chicken wings to a large bowl.
-
28
Pour the sauce over the wings and stir to coat evenly.
-
29
Serve immediately with the blue cheese dip and celery stalks.
