Mix wine vinegar and milk, allowing to curdle. Add onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper and cayenne. Mix well. Refrigerate before serving. In a large skillet melt butter over low heat. Stir in hot sauce, a little at a time. Deep fry wing pieces in small batches in peanut oil. Drain on paper towels. When all pieces have been deep-fried reheat the skillet containing the hot sauce and toss the wings about in the hot sauce. Serve with the dressing as a dip with celery sticks on the side. Serves 6 to 8.