3 lb. chicken wings
2 tbsp. vegetable oil
4 tbsp. melted butter
2 to 3 tbsp. Louisiana hot sauce or Tabasco sauce
1 tbsp. white wine vinegar
Celery sticks
Cherry tomatoes (optional)
Blue cheese dip (recipe follows)

BLUE CHEESE DIP:

1 c. mayonnaise
2 tbsp. minced green onion
1 clove garlic, minced or pressed
1/4 c. minced fresh parsley leaves
1/2 c. sour cream
1 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
4 oz. (1 c.) crumbled blue cheese
Salt and pepper to taste

TO PREPARE THE BLUE CHEESE DIP: Combine all of the ingredients in a bowl; let stand about 1 to 2 hours.

Cut tips off chicken wings and separate at the joints. Wash and pat dry. Cover a baking sheet with foil. Coat with the oil. spread chicken wings out in a single layer with the skin side up on the baking sheet. Bake at 500 degrees for 18 to 20 minutes until wings are done and lightly browned, but still juicy.

Meanwhile, in a large bowl, combine the butter, hot sauce and vinegar. Lift hot wings into the butter mixture. With spatula, turn wings over to coat evenly with the mixture.

Serve the wings warm or at room temperature with celery sticks. Offer the blue cheese dip for both the celery and the chicken wings. Provide lots of napkins and a bowl for the bones. 4 to 5 servings.