FOR CHICKEN
24 chicken wings (about 4 lbs), halved at joint and wing tips snipped off
3 tablespoons vegetable oil or 1 1/2 tablespoons each vegetable oil and melted butter
1 1/2 teaspoons salt
1/2 teaspoon ground hot red pepper (cayenne) or to taste
1/4 cup tomato ketchup or 2 tablespoons each ketchup and bottled barbecue sauce
1 tablespoon cider vinegar
1 tablespoon hot red pepper sauce (Frank's, Texas Pete, or Tabasco, etc.)
FOR BLUE CHEESE DIP
1 1/2 cups bottled ranch dressing (a good thick one)
1/2 cup crumbled blue cheese (Danish, Gorgonzola, or Roquefort, etc) plus 1 tablespoon to garnish
FOR CELERY
8 medium celery ribs, , cut into slim sticks 4 to 5 inches long