Page 151 - Barbecue Chicken Made Easy

About the blue cheese dip. When we’re feeling lazy, we just use Marie's Blue Cheese salad dressing. Great stuff. It's in the refrigerator section of your grocery. Also, Ranch dressing works beautifully.
About the sauce. We often use DC Mumbo Sauce, Danny Gaulden's Glaze, Chris Lilly's Spiced Apricot Glaze, or Kansas City Style Barbecue Sauce. Of course you could do as they do at Buffalo Wild Wings and other restaurants: Put out a variety of sauces and let people pick their fave. That's democracy at work.
About the hot sauce. Frank's is the classic Buffalo Wing Sauce base, and its charm is the fresh red pepper flavor. But it is not very hot. If you want more heat, try Meathead’s Controlled Burn Hot Sauce or pick your poison. Keep in mind, not everyone is as manly as you. Like Meathead. Better still, make two or three levels of heat so people can pick.
Optional. Baking powder slightly raises the pH of the skins making them less acidic which helps them crisp and brown. So here's what you need to do: Put the salt, pepper, and 2 teaspoons of baking powder in a big bowl and add the wings, tumbling them around until they have a little of all three on them.
Method
1| Make blue cheese dip. Take the cream cheese and blue cheese out of the fridge and let them come to room temp. Then crumble the blue and smush them together in a serving bowl with the spice mix. Mix in the half and half and sour cream. Refrigerate. You can do this a day ahead. Clean and cut the celery into 4 inch lengths and return to the chiller. When it is time to serve, take the dip out of the fridge to warm a bit, say 30 minutes.