In a bowl, beat together sour cream, mayonnaise, white wine vinegar, chopped fresh parsley, chopped green onions, minced garlic, Tabasco pepper sauce, crumbled blue cheese, salt, and pepper until well blended.

Set aside.

Remove the tips from the chicken wings and discard.

Separate the first and second joints of the wings with a sharp knife.

Pat the wings dry with paper towels.

In a heavy saucepan, heat about 2 inches of vegetable oil to 350°F (175°C) on a deep-frying thermometer.

Fry the wings in batches for about 6 minutes, until golden brown on all sides.

Drain on paper towels.

In a small bowl, mix melted butter, catsup, and Tabasco sauce.

Toss the fried wings in the butter mixture to coat thoroughly.

Serve the hot wings with the prepared blue cheese dip and celery sticks.