FOR THE MARINADE:

1 c. (8 fl. oz. - 250 ml) cider vinegar
2 tbsp. vegetable oil
2 tbsp. Worcestershire sauce
2 tbsp. chili powder
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. freshly ground pepper
1 tbsp. Tabasco (hot red pepper) sauce
4 lbs. (2 kg) chicken wings (about 24)

FOR THE BLUE CHEESE SAUCE:

2/3 c. (5 fl. oz. - 160 ml) sour cream
1/2 c. (4 fl. oz.- 125 ml) mayonnaise
1 lg. clove garlic, minced
2 tsp. Worcestershire sauce
1 c. (4 oz. - 125 g) crumbled blue cheese
Salt
Freshly ground pepper
2 tbsp., more or less, milk
Celery sticks

To make the marinade, in a small bowl stir together the vinegar, oil, Worcestershire sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently, to distribute the marinade. Set in a large bowl and refrigerate for several hours, turning and squeezing the bag occasionally.

To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.

Prepare a fire in a grill. Position the oiled grill rack 4-6 inches (10-15 cm) above the fire. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Arrange the wings on the rack. Grill, turning frequently and brushing with the reserved marinade, until cooked through 25-30 minutes. Serve with the dipping sauce and celery sticks.

Serves 4 as a main course, 6-8 as an appetizer.