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1
Preheat broiler.
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2
Cut off and discard tips of chicken wings.
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3
Cut wings at joints to form 24 pieces.
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4
Place chicken pieces in a shallow nonmetal pan.
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5
For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika.
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6
Pour mixture over chicken wings, stirring to coat.
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7
Cover chicken and let stand at room temperature for 30 minutes.
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8
Drain chicken, reserving sauce.
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9
Place chicken pieces on the unheated rack of a broiler pan.
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10
Sprinkle chicken with salt and pepper, if desired.
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11
Brush with some of the reserved sauce.
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12
Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown.
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13
Turn the chicken pieces; brush again with the reserved sauce.
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14
Broil for 10 to 15 minutes more or until the chicken is tender and cooked through.
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15
Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar.
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16
Cover and blend or process until smooth.
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17
If desired, top dip with additional crumbled blue cheese before serving.
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18
Serve with wings and celery sticks and dip.
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19
Make-Ahead Tip: Store dip, covered, in the refrigerator up to 2 weeks.
