1/2 cup prepared mayonnaise
1/2 cup sour cream
2 green onions with 2 inches of stem, chopped
1/2 teaspoon Louisiana hot pepper sauce
1 tablespoon cider vinegar
4 ounces Wisconsin blue cheese, crumbled

3 tablespoons vegetable oil
2 teaspoons Louisiana hot pepper sauce
15 chicken wings
4 ounces melted butter
1/4 cup Louisiana hot pepper sauce (more or less to taste)
1 tablespoon cider vinegar
30 celery sticks

Make the dip. Combine all ingredients in a serving bowl. Refrigerate until serving time.

Prepare the wings. Preheat the oven to 400° F. Whisk the oil and pepper sauce together in a small bowl. Set aside. Cut the tips from the chicken wings and discard or save for another use. Halve the wings at the joint, so each wing yields two vertical pieces. Line a rimmed cookie sheet or jellyroll pan with tin foil. Place the wings on the sheets, brushing with the oil/pepper mixture. Bake 30 minutes. Remove wings from oven and brush top side with oil/pepper mixture. Return to oven, baking 15 minutes longer or until cooked through and well browned.

Meanwhile, whisk the melted butter, pepper sauce and vinegar together. Taste for piquancy. Add more pepper sauce if the mixture is too mild. Remove the wings from the baking sheets and toss in butter mixture. Serve immediately with the Wisconsin Blue Cheese dip and celery sticks.

Makes 30 pieces.