1 quart vegetable oil for frying
2 dozen chicken wings, small wing joint removed
2 cups Hot Sauce
1 cup sour cream, light
1/2 cup half and half
juice of 1 lemon
1 teaspoon shallots — minced
1/2 teaspoon garlic — minced
1/4 pound Blue cheese — crumbled
Salt and pepper
dash Worcestershire sauce
1 1/2 cups flour
2 eggs, beaten with 1 Tbsp milk
Essence
2 carrots — peeled and cut
2 celery stalks — peeled and cut

Place the oil in a deep pan and heat the oil.
Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to
mix thoroughly. Cover the bowl and refrigerate for 1 hour.
In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and
garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth.
Season the dip with salt, pepper, hot sauce, and Worcestershire sauce.
Season the flour with Essence. Dredge the wings in the flour. Dip each wing in
the egg wash, letting the excess drip off. Dredge the wings in the seasoned
flour for a second time, coating the wing completely. Fry the wings in batches,
until golden brown, about 4 to 5 minutes. Remove the wings from the oil and
drain on paper-lined plate. Season the wings with salt and pepper. After all the
wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot
sauce over the wings and toss to coat each wing completely. Place the wings on a
platter and serve with the blue cheese dip, carrots, and celery.