1. To make the dressing: In a skillet, cook the bacon over moderate heat until barely crisp. Remove bacon, drain, crumble and reserve. (If using a microwave to cook the bacon, place in a glass or ceramic pie plate and cover with wax paper or a lid to limit splattering. Do not sandwich the bacon between paper towels.)

2. Add the onion to the bacon fat and cook just until softened, about 30 seconds. Remove from heat and transfer the onion and bacon fat to a mixing bowl. Stir in the garlic, a sprinkling of salt and pepper, blue cheese, yogurt or sour cream and milk. Mix until well blended and stir in the crumbled bacon. Set aside.

3. To make the wings: Cut the chicken wings into 3 sections, discarding the tip section or saving it for making broth.

4. Meanwhile, heat 2 to 3 inches of oil in a fryer or deep heavy sauce pan. Heat until the oil registers 375F on a deep-fat thermometer or a square of bread tossed into the oil begins to bubble within 3 seconds of contact. Fry the wings in 2 or 3 batches until golden brown and cooked through, about 8 minutes per batch. Do not overcrowd the pan, which can cause the meat to become greasy or the oil to boil over. Drain the finished wings on paper towel and keep warm while you fry the remaining batch(es).

5. While the wings are frying, combine the butter, oil, hot sauce and honey. Stir to mix thoroughly.

6. Just before serving, stir the sauce, then toss the cooked wings in the sauce and serve with blue cheese dressing on the side for dipping.