Dip:
1/2 cup crumbled blue cheese or gorgonzola
1/3 cup plain yogurt
1/3 cup sour cream
1 plump garlic clove, very finely minced
1 Tbsp red wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Dip:
In a shallow mixing bowl, mash together cheese and yogurt. Whisk in sour cream. Then blend in remaining ingredients. Whisk vigorously. Pour into serving bowl, cover and refrigerate 2 hours, and up to 24 hours.

Wings:
Melt butter over high heat in a small saucepan. Remove from heat and stir in garlic; set aside. Cut wings into 3 pieces, reserving wing tips in the freezer for stock. Place remaining wing pieces in a large baking dish. Add chile sauces and vinegar to the butter-garlic mixture. Heat until very hot. Pour a quarter of the mixture over the wings and toss to coat. Let marinate at least 30 minutes (I let them sit longer in the refrigerator, about an hour). Preheat oven to
275-degrees. Pour oil into a large deep pan and fry wings 4-6 minutes until browned. Drain on paper towels and place in the oven. Quickly
reheat the sauce. Arrange wings on a serving platter and pour sauce over them. Serve with celery sticks and dip.