Ingredients

• 1 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/3 cup buttermilk
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 teaspoon hot sauce, such as Tabasco
• 1 teaspoon lemon juice
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1/2 stick (4 tablespoons) butter
• 2 cloves garlic, minced
• 1/2 cup hot sauce, such as Frank's RedHot
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• Canola oil, for frying
• 2 to 3 pounds chicken wing drumettes

Instructions

1. For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
2. For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.
3. Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
4. Serve the wings with the dipping sauce on the side.