The Dressing:

In a large bowl, combine mayonnaise, sour cream, blue cheese, vinegar, garlic and pepper, and whisk until well blended and smooth. Transfer to serving bowl and chill before serving.

The Sauce:

Combine Frank's pepper sauce, margarine, vinegar, celery seed, cayenne, garlic salt, pepper, Worcestershire and Tabasco sauces in a medium saucepan. Set over low heat, mixing until margarine is completely melted and combined; remove from heat.

The Wings:

Heat oil over high heat in a deep skillet, Dutch oven, or deep-fryer to 375 degrees F and, if desired, preheat oven to 450 degrees F.

Disjoint chicken wings into drumettes, flats and tips; discard wing tips, or reserve for other use such as making stock. Rinse chicken pieces and pat dry with paper towels. (The wings must be completely dry to fry properly since there is no batter or breading.) Season wings with salt and pepper to taste. Add half the wings to hot oil (add the drumettes first -- they take longer to cook -- then, a minute or two later, add the flats) and deep-fry until they are crisp and golden brown on all sides (about 6 to 10 minutes), stirring or shaking occasionally. (As always with deep-frying, be sure that you don't put in so much food that the temperature of the fat drops below 325 degrees F. Also, have the heat on high so it gets back up to 375 degrees ASAP.)

When done, place wings in a single layer on wire rack set over baking sheet lined with paper towels and let drain. Repeat with remaining chicken wings. After all the wings have been fried, transfer to a large bowl, pour sauce over wings, cover bowl and toss to coat wings completely.

At this point, wings can be eaten as deliciously messy wet-style buffalo wings. For deliciously crisp dry-style buffalo wings, place sauce coated wings in a single layer on baking sheet and roast in 450 degree F oven for a few minutes to "bake on" the sauce and get an extra-crispy coating.

Arrange wings on deep platter and serve warm with carrot and celery sticks, and Blue Cheese Dressing for dipping.

Makes 4 to 6 servings.

* Note: Do not substitute butter -- margarine has the correct taste and resist burning.

Food Safety Note: When cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.