A classic, these tasty hot wings are served with celery sticks and a creamy blue cheese dipping sauce.

Buffalo Wings with Blue Cheese Dipping Sauce

2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot-pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped - divided use
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks

1. Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.
2. In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1 to 2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.
3. Broil wings 10 to 15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through.
4. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired.
5. Serve with the celery sticks and Blue Cheese dipping sauce.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.