Makes 6 servings.

Salt and Pepper
1 tbs skim milk or buttermilk
2 tbs light mayonnaise
3/4 cup plain nonfat Greek yogurt
Juice of 1/2 lemon
1 clove garlic, chopped
1/4 cup crumbled blue cheese
1 tbs honey
2 tbs paprika
1 cup fat free low sodium chicken broth
4 carrots, cut in half
3 pounds chicken wings, split at the joints, tips removed
2 tbs unsalted butter
1/2 cup hot sauce
2 bay leaves
4 stalks celery, cut into thirds

MAKE DIP---Pulse yogurt, blue cheese, mayo, garlic, milk and lemon juice in a food processor or blender until combined but still chunky. Season with salt and pepper. Cover refrigerate. MAKE WINGS---Heat oven to 425°. Coat a rimmed baking sheet with cooking spray. Put chicken wings in a skillet, add 3 pieces of celery, 3 pieces of carrot, bay leaves, broth, hot sauce, paprika, butter, honey and 1/2 cup water, bring to a simmer. Simmer until chicken is almost cooked through.
---Transfer wings to baking sheet and arrange in a single layer, reserve sauce in skillet. Bake wings until skin is golden and crisp, 35 min. Simmer reserved sauce until slightly thickened. Discard celery, carrot and bay leaves. Reserve one quarter of the sauce for serving. Return wings to skillet and toss with remaining sauce. SERVE wings with blue cheese dip and reserved sauce, cut remaining celery and carrot into sticks to serve on the side...