Buffalo Wings

For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.

To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.

To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.