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V-neck with capelet collar and sleeves

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Buffalo Wing Platter with Blue Cheese Dip at Sense & Edibility from votes Equipment dutch oven or deep fryer Ingredients Wing Seasoning 3 pounds (1.4 kilograms) chicken wings drumettes and flappers separated (see post) 1 1/2 teaspoons (8 grams) kosher salt 1/2 teaspoon black pepper 1/2 teaspoon granulated garlic Blue Cheese Dip 1 cup (245 grams) sour cream or plain Greek yogurt 2 tablespoons (7 grams) chives minced 1 tablespoon lemon juice from 1/2 a lemon (reserve the remaining half for the sauce) 1 clove garlic grated 1 1/2 teaspoons Worcestershire sauce 1 teaspoon granulated onion powder 1/4 teaspoon kosher salt pinch black pepper 1/4 pound (115 grams) blue cheese crumbled or more to taste 1/4 cup (60 milliliters) buttermilk Buffalo Sauce 4 tablespoons (57 grams or 1/2 stick) unsalted butter 4 cloves garlic grated 1 tablespoon lemon juice from the remaining lemon half 1 12 oz bottle (354 milliliters) Franks RedHot Original Cayenne Pepper Sauce (not "wing" sauce) 1/2 cup (100 grams) dark brown sugar 1 teaspoon crushed red pepper flakes 1/4 teaspoon kosher salt pinch black pepper Optional Breading 2 cups (240 grams) all-purpose flour 1/4 cup (30 grams) cornstarch Frying and Serving vegetable or peanut oil (for frying) carrot sticks optional celery sticks optional Instructions Season the Wings (begin 1 hour ahead) Place the wing sections into a large mixing bowl.In a separate, small prep bowl, combine the kosher salt, black pepper, and the garlic powder

Add a snap at the cross-point if the neckline gapes

Have your best black lace-ups shined in advance (patent leather shoes are traditional but not required these days)