Check that the wings have no feathers and clean them.

Separate the drumette, wingette, and tip by cutting through the cartilage where the joints are.

In a bowl, add the cut wings and start seasoning with garlic, onion, pepper, paprika, and salt. Finally, add the flour, ensuring everything is well distributed on the wings.

Heat enough oil in a pot, wait until it's hot, and add the wings for about 15 minutes, letting them become very crispy.

Remove and let them drain on a plate with a paper towel.

For the sauce, add 2 cups of water and the handful of chiles to a pot, and boil for 10 minutes.

Remove and add to a blender with garlic, salt, vinegar, water, and cornstarch. Blend.

Strain the sauce to remove the seeds and add the juice of the 5 limes.

Heat a pan with butter and olive oil, and reduce for 5 minutes.

Serve and let rest for 5 minutes in a container.

For our dressing, mix mayonnaise, sour cream, pepper, garlic powder, and blue cheese in a bowl, and whisk.

Add a little milk to thin it out.

To serve, take the wings and dip them in the sauce one by one, and arrange them on the plate.

For presentation, add some carrot and celery sticks accompanied by our blue cheese dressing.