Trim and prepare the chicken wings into drums and flats and pat dry with a paper towel as best as possible. Add the chicken to a bowl and lightly season with salt; combine. Lay the wings on a rack over a baking tray and place them in the fridge overnight to dry out. This ensures the perfect crunch.
Preheat oil in a large deep pot to 200.c -390.f. Gently place the wings in batches, and fry for 11-12 minutes or until golden and crispy on the shell. Remove and drain over a wire rack. Season with salt right as they are removed from the oil.
To make the buffalo sauce. Add all the ingredients into a saucepan and place over medium heat. Gently whisk and heat until everything is combined. Check seasoning levels and adjust accordingly. Remove from the heat. Don't let the sauce boil; otherwise, it will split.
Place all the ingredients into a bowl and mix well for the blue cheese sauce, breaking up the blue cheese if it's crumbled. Once smooth, check the seasoning.
Add the cooked wings to a bowl, pour over the buffalo sauce and coat well. Serve the wings on a platter alongside the blue cheese sauce and the crudités. Dig in.