Oliver's Chicken Wings

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 8 ounces blue cheese, crumbled
• 12 chicken wings (about 2 pounds), cut in two at joints, tips discarded
• 3 tablespoons Louisiana hot sauce
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning mix
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 to 6 large celery stalks, trimmed, cut into 3-inch lengths

1. Preheat oven to 375 degrees and line a large roasting pan with foil.
2. To make the dressing, combine all ingredients except cheese in blender and blend well.
3. Add 3/4 of the cheese and blend until just mixed.
4. Stir in remaining cheese and refrigerate for an hour.
5. To make wings, coat with 2 tablespoons hot sauce and oil.
6. Sprinkle remaining ingredients over wings and toss.
7. (Wings can marinate in the refrigerator for up to a day.)
8. Spread wings in a pan, and in a single layer, roast them about 50 minutes, turning halfway through.
9. Cover and set aside.
10. Preheat broiler.
11. Line a baking sheet with foil.
12. Using tongs, remove wings from pan, place on baking sheet and pour on remaining hot sauce.
13. Place them onto the baking sheet and, watching closely, broil till they are crisp but don't burn, about 1 to 3 minutes.
14. Serve immediately with ice-cold dressing and celery.

mayonnaise, sour cream, lemon juice, worcestershire sauce, sugar, cayenne pepper, onion powder, garlic, blue cheese, chicken, hot sauce, olive oil, cajun seasoning mix, onion powder, garlic, dill weed, salt, black pepper, celery stalks

Taken from cooking.nytimes.com/recipes/8243 (may not work)