¼ cup plain nonfat yogurt
1 tablespoon crumbled blue cheese
½ teaspoon fresh lemon juice
¼ teaspoon pepper
12 chicken wings, wings and drumettes separated
¼ cup Buffalo hot sauce, preferably Frank’ s
1 tablespoon honey
1 teaspoon unsalted butter
4 celery stalks, cut into 3-inch lengths
1. COMBINE THE YOGURT, blue cheese, lemon juice, and pepper in a small bowl. Cover with plastic wrap and refrigerate until ready to serve.
2. PREHEAT THE OVEN to 425°F. Line a large rimmed baking sheet with aluminum foil. Arrange the wings in a single layer on the prepared pan and roast, turning over once, until cooked through, about 35 minutes.
3. MEANWHILE, combine the hot sauce, honey, and butter in a large bowl. Remove the wings from the oven and immediately transfer to the hot sauce mixture. Toss continually until evenly coated. Serve with celery and reserved blue cheese sauce