Prepare the barbecue for indirect cooking over medium- high heat (220°C to 250°C).
Place the chicken wings in a plastic bag with the rice flour, salt, and pepper. Shake until well coated.
Shake the excess flour off the chicken wings and place them onto the barbecue (over the indirect zone), ensuring a small gap is left between each piece so the heat can circulate evenly around them.
Roast the chicken wings over indirect medium-high heat, with the lid closed, for 30 to 35 minutes or until they are cooked through. While the wings are cooking, mix all the blue cheese sauce ingredients together in a small bowl. Microwave briefly until just warmed through.
Roast the chicken wings over medium-high heat, with the lid closed, for 30 to 35 minutes or until they are cooked through. While the wings are cooking, mix all the blue cheese sauce ingredients together in a small bowl. Microwave briefly until just warmed through.
Five minutes before the wings are cooked, combine the hot sauce ingredients in a small saucepan. Heat the hot sauce on the side burner (or stove top) over low heat. Cook until the butter is completely melted and the sauce is just starting to bubble gently. Once the wings are cooked, coat in the hot sauce and serve immediately with the blue cheese sauce and celery sticks.
