2.5 to 3 lbs of chicken wings, tips removed ¼ cup butter, melted 6 tablespoons LaBelle Rich Red Hot sauce (or your favorite hot sauce) 1 teaspoon paprika 1 teaspoon LaBelle Seasoned Sea Salt ½ teaspoon cayenne pepper ¼ teaspoon ground black pepper Bleu Cheese Dip (recipe follows) Bleu Cheese Dip Recipe 3 ounces bleu cheese, crumbled ¼ cup milk ½ cup mayonnaise ½ cup sour cream 1 tablespoon fresh lemon juice 1 clove garlic, peeled and minced Ground black pepper to taste DIRECTIONS: Using a sharp knife, cut each wing into 2 pieces, the drumette and the second joint. Rinse under cold, running water and pat dry. Place the wings in a large resealable plastic bag. Combine the melted butter, with the Rich Red sauce, paprika, LaBelle seasoned salt, cayenne and black pepper. Reserving 2 tablespoons on the side, pour the marinade into the plastic bag. Seal and push the wings around to ensure an even coating. Set aside to marinade for 30 minutes Preheat the broiler and Remove the chicken wings from the plastic bag, discarding the leftover marinade. Place the wings on a broiler pan in a single layer. Place under the preheated broiler, about 5 inches from the flame. Broil, turning once or twice, for 18 minutes or until the chicken is thoroughly cooked and nicely charred. Watch carefully, because you don't want to burn the wings! Remove the wings from the broiler and place on a serving platter. Pour the reserved 2 tablespoons of marinade over the top and toss to coat. Serve with Bleu Cheese Dip along with carrots and celery sticks, if desired. Combine the cheese and milk in a small bowl. Using a fork, mash the mixture together until creamy, with very few lumps. Stir in the mayonnaise, sour cream and lemon juice. When well blended, stir in the garlic and season with pepper to taste. Cover and refrigerate for 30 minutes before serving to allow flavors to blend.