Remove and discard the thin wing tips and separate the winglets from the drumlets. Arrange all the wings in a single layer on a baking tray with a wire rack, drizzle with the oil.
Roast in the preheated oven for 50 minutes, or until no longer pink in the centre.
To make the dip, mix and combine all the mayonnaise, soured cream, blue cheese, lemon juice, salt and pepper in a bowl, decant into a serving bowl, add a pinch of smoked paprika for garnish and set aside.
In a pan gently heat the hot sauce and whisk in the cayenne pepper. Gently whisk in the butter, a small knob at a time, mixing each knob in before adding the next.
Once the wings are done, transfer them to a mixing bowl and toss them in the hot sauce until they are all evenly and generously coated in the sauce.
Arrange the wings and dip on a serving platter and scatter the chopped celery over the wings.
So easy! The video on my site helps for clarity. Essential for a Super Bowl party!