This recipe doesn't make my wings crispy, like I like them, but they are very flavorful, and you know...not fried. I did double the bake time for mine. This recipe is from Ina Garten's book Barefood Contessa Family Style.
Cut chicken wings in thirds, cutting between the bones. Discard wing tips. Melt butter and add cayenne, hot sauce and 1 teaspoons kosher salt. Put wings on sheet pan and brush with melted butter mixture. Broil about 3 inches below heat source for 8 minutes. Turn wings, brush with butter, and broil 4 more minutes, or until cooked.
For dip: Place blue cheese, mayo, sour cream, milk, worchestershire, salt and pepper in bowl of food processor fitted with steel blade. Process til smooth.
Serve the chicken wings hot or at room temp with blue cheese dip and celery sticks.