4 lbs. chicken wings, cut apart at joints
Red Hot sauce (recipe follows)
Blue Cheese Dip (recipe follows), optional
2 bunches celery (about 2 lbs. total, optional)

Discard wing tips or save for broth. Arrange chicken in 2 lightly greased 10x15-inch baking pans. Bake in a 400 degree oven until golden brown (about 30 minutes).

Meanwhile, prepare Red Hot Sauce. Remove pans from oven, drain off fat, and pour sauce over chicken, turning to coat well. Return pans to oven and continue baking, turning wings once or twice, until sauce is bubbling and edges of wings are crisp (about 15 more minutes).

Meanwhile, prepare Blue Cheese Dip and break celery stalks from head, if desired. Slice stalks lengthwise and place in a bowl. Arrange chicken on platter and garnish with celery leaves, if used. Offer celery sticks and cheese dip. Makes about 4 dozen appetizers.

RED HOT SAUCE:

Mix 1/2 cup each vinegar and water, 1/4 cup tomato paste, 4 teaspoons sugar, 1-3 tablespoons (or to taste) liquid hot pepper seasoning, and 1-3 (or to taste) ground red pepper (cayenne).

BLUE CHEESE DIP:

Coarsely mash 1/4 pound blue-veined cheese. Stir in 1 cup sour cream, 1 teaspoon minced garlic, 1/2 teaspoon dry mustard, and 1/8 teaspoon pepper. If made ahead, cover and refrigerate for up to 3 days. Makes 1 1/3 cups.