Bobby's Buffalo Wings with Tangy Cheese Dip

Ingredients

• 6 servings celery and carrot sticks for serving
• 3.5 pounds chicken wings 
• 0.3 cup honey 
• 0.5 cup hot sauce 
• 1  juice of lemon fresh
• 1  juice of lime fresh
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons mayonnaise 
• 0.3 cup nonfat greek yogurt 
• 0.3 teaspoon pepper freshly ground
• 1 teaspoon pepper freshly ground
• 1 ounce roquefort cheese crumbled
• 2 tablespoons scallions chopped
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• broiler

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F. For the roquefort dip: Cream the Roquefort until smooth in a medium bowl.
3. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours. For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet.
4. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes. Preheat the broiler.
5. Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes.
6. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer.
7. Remove and immediately brush with the remaining sauce.
8. Serve with celery and carrot sticks.