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Ingredients 12 pieces 26 ounces chicken wing portions (a mix of drumettes and wingettes) 6 tablespoons Frank's RedHot sauce 2 tablespoons distilled white vinegar 1 teaspoon dried oregano 1 teaspoon garlic powder 1/2 teaspoon kosher salt Blue Cheese Dip 1/4 cup crumbled blue cheese 1/3 cup 2% Greek yogurt 1/2 tablespoon fresh lemon juice 1/2 tablespoon distilled white vinegar For Serving 2 celery stalks, halved crosswise and cut into 8 sticks total 2 medium carrots, peeled, halved crosswise and cut into 8 sticks total Instructions In a large bowl, combine the chicken with 1 tablespoon of the hot sauce, the vinegar, oregano, garlic powder, and salt, tossing to coat well
Refrigerate for up to 3 days for maximum freshness
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