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1
To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire.
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2
Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.
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3
Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
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4
Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste.
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5
In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended.
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6
Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.
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7
Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture.
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8
When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag.
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9
To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth.
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10
Gently stir in the crumbled cheese until completely mixed in.
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11
To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste).
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12
Serve with the blue cheese dipping sauce and celery sticks on the side and plenty of napkins!
