Buffalo Wings with Blue Cheese Sauce

Sauce:Mix the mayonnaise on its own until smooth. Add the yogurt, a little at a time. Crumb the blue cheese with a fork and add to the sauce. Season with salt and pepper. Chicken wings:Peel the celery and carrots and cut them into 7mm thick sticks. Dip in cold water and refrigerate for 30 min. Cut the wing tips (reserve them for making stock another day), break the wings and cut between the two joints. Season with salt and pepper and shallow fry until golden. Drain over kitchen paper. In a pan melt the butter and add the hot sauce, vinegar, cayenne, Worcestershire sauce, and mix. Add the wings and keep stirring to finish cooking, coating them with the chilli sauce. Serve with the vegetable sticks and blue cheese dipping sauce.