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
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks
Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon re-sealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce or refrigerate in marinade until ready to cook.
In small bowl, combine blue and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1-2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle top with remaining green onions. Refrigerate if not using immediately.
Remove wings from marinade and broil 10-15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired. Serve with the celery sticks and blue dipping sauce.