Chicken Wings with Blue Cheese Dip

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 small clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1-2 tablespoons milk
• 4 ounces blue cheese, crumbled

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

• 1/2 cup butter
• 4 cloves garlic, minced
• 1 cup hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 2 pounds chicken wings, split

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

• 1 cup all-purpose flour, for dredging
• Vegetable oil (or other high flashpoint oil), for frying

1. 1. Make the Blue Cheese Dip In a bowl, combine the sour cream, mayonnaise, garlic, and lemon juice. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.
2. 2. Make the Chicken Wings Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
3. 3. Make the Chicken Wings Stir in the hot sauce, Worcestershire sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
4. 4. Make the Chicken Wings Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
5. 5. Make the Chicken Wings In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Serve warm with blue cheese dip.