• Pre-Heat oven to 250 degrees

Chicken Wings

• rinse and pat dry your wings
• Cut the wings at both joints, saving the wing tip for soup(freeze until needed)
• season 2 cups of flour liberally with salt and pepper
• dredge the wings in the flour to get a good coating on the wings.
• heat 1 cup of oil in a deep frying pan
• add wings in batches, do not crowd them or it they will take too long to cook
• Cook wings 4-5 minutes on each side until they get good color and and a crunchy exterior
• Remove wings from oil, draining excess oil from them and place on cookie sheet in oven to keep them warm while you finish cooking the remainder
• Repeat process until all the wings have been cooked.

Buffalo Hot Sauce

• In a sauce pan add butter and honey, and allow butter to completely melt, then add in the hot sauce. (Here is the tricky part, you want to get the sauce almost to point of boiling, but do not let it boil, or get too hot. If the sauce gets too hot it will begin to separate) By not over heating the sauce it will stay rich and thick and give the wings a wonderful coating.*

Blue Cheese Dressing

• In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
• Pulse the mixture until all of the bleu cheese has been blended in.
• Now add it to your mayonnaise, and the remaining bleu cheese crumbled up and season. (The seasonings are just a guide, season it to your taste.)
• You should make this dressing at least one day ahead of time, to let the flavors build, but you can use it right away if you need to.

Finish

• Toss the wings in a stainless steel bowl with your prepared sauce until well coated and serve immediately with blue cheese dressing and celery sticks!