Pat the Chicken Wings dry with paper towels, then season them evenly with Kosher Salt and Black Pepper.
Pour enough Peanut Oil into a large heavy pot or deep fryer to reach about 2 inches and heat to 375°F (190°C). Fry the wings in batches until golden-brown and crisp, about 8–12 minutes per batch; transfer to a wire rack to drain.
While the wings fry, make the buffalo sauce: in a small saucepan over low heat melt the Unsalted Butter, then whisk in Frank's RedHot Original, White Vinegar and a pinch of Garlic Powder; simmer briefly until glossy and combined.
Place the hot wings in a large bowl, pour most of the sauce over them, and toss thoroughly to coat; reserve a little sauce for serving if you like it saucy.
For the blue cheese dip, combine Mayonnaise, Sour Cream, crumbled Blue Cheese, Lemon Juice, and enough Buttermilk to reach your desired consistency; stir until smooth.
Season the dip with additional kosher salt and black pepper to taste, then chill for at least 15 minutes to let the flavors meld.
Serve the sauced wings hot with the remaining sauce on the side, the chilled blue cheese dip, and crisp Celery sticks for crunch.
