Begin by making the Buffalo sauce, melt the butter in a small pan, add the shallot and garlic cook until softened, add the remaining ingredients and simmer for 10 minutes. To prepare the soured cream dip: finely dice the celery and add to the soured cream along with the chives and lemon juice. Coat the chicken wings in the oil, Season the flour with salt and pepper, then toss the wings in the flour, dusting off any excess. Thread the wings, four at a time onto parallel skewers (like rungs of a ladder). Preheat BBQ to medium hot. Cook the wings for 20-25 minutes until golden and cooked through, with no pink showing, turn regularly, brush with more oil if needed. Slide the cooked chicken wings into the buffalo sauce, coat well and serve alongside the low fat yogurt with crispy celery sticks.
