BUFFALO CHICKEN WINGS Just like the original recipe, this grilled appetizer is plenty hot. Cool it off with creamy Blue Cheese Dip and crisp celery sticks. 16 chicken wings (about 3 pounds) 2 tablespoons butter or margarine 1 (2-ounce) bottle hot pepper sauce (1/4 cup) Blue Cheese Dip (recipe follows) Celery sticks Cut off and discard wing tips. Bend the two larger sections of each wing back and forth, breaking the cartilage connecting them. Use a knife or cleaver to cut through the cartilage and skin, cutting each wing into two sections.

Melt butter or margarine in a small saucepan. Stir in hot pepper sauce. Brush some of the mixture over wing pieces.

For a charcoal grill, place wing pieces on the grill rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until tender and no longer pink, turning once and brushing with remaining butter mixture halfway through grilling time.

For a gas grill, preheat grill. Reduce heat to medium. Place wings on the grill rack; cover and grill as above.

Serve wing pieces with Blue Cheese Dip and celery sticks.

Makes 32 servings.

BLUE CHEESE DIP: Combine 1/2 cup dairy sour cream; 1/2 cup crumbled blue cheese; 1/4 cup mayonnaise; 2 cloves garlic, minced; 2 tablespoons lemon juice; 2 tablespoons thinly sliced green onion; and 1 tablespoon milk in a blender container or food processor bowl. Cover and blend or process until just combined. Transfer to a small bowl; cover and chill for 1 hour. Makes about 1 1/4 cups.

1 Serving - 1 chicken piece, about 2 teaspoons dip and a celery stick - Calories: 71, Fat: 6g (Saturated: 2g), Cholesterol: 19mg, Sodium: 55mg, Carbohydrate: 0g, Protein: 4g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]