In a medium mixing bowl, whisk together the mayonnaise, sour cream, vinegar, buttermilk, garlic and pepper until thoroughly combined. Gently stir in the blue cheese and refrigerate until ready to use. Sauce can be made ahead of time and stored in an airtight container for up to two weeks. The
For the buffalo sauce:
Add the butter, hot sauce, vinegar, Worcestershire, garlic, sugar, salt and chili powder to medium saucepan over medium heat, whisking to combine. Allow the butter to melt then bring the mixture to a simmer.
Remove from heat and set aside. Store in an airtight container for up to two weeks. Heat through and whisk before tossing with wings.
For the chicken wings:
Preheat oven to 250ºF (130ºC). Let the wings stand at room temperature for 30 minutes, so that the wings cook evenly.
Fill a large heavy-bottomed pot with enough oil to reach 2-inches up the side of the pot. Heat oil to 375°F (190ºC). Add the cornstarch to a shallow mixing bowl and season with salt and pepper.
When the oil is hot, work in batches and dredge the wings in cornstarch shaking off the excess. Lower the wings into the oil and fry, turning occasionally, until the chicken is cooked through and the outside is golden brown, about 10 minutes.
Transfer to a wire rack set over a baking sheet to drain. Place the rack in the oven to keep warm and repeat with the remaining wings.
Once all wings have been fried add to a large bowl and toss with the sauce. Serve immediately with the blue cheese sauce and carrots and celery sticks on the side.