Instructions: Heat oven to 350 degrees. Line jelly roll pan, 15 1/2- by 10 1/2- by 1-inch, with aluminum foil. Remove skin from chicken.

Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally.

Make Blue Cheese Dipping Sauce: Place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic in blender or food processor. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover and refrigerate until serving.

Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and sauce.

This recipe yields 12 servings, 2 wings and 1 tablespoon sauce each.

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