Buffalo Wings, love them, not the carbs and fat!

I love to eat Buffalo Wings, but know that most recipes call for them, breaded, deep fried, and tossed in a buttload of butter and hot sauce. I found this recipe and took it to a Superbowl party this year, it was a huge hit, and noone knew it was a healthier version.
1 spray of olive oil or butter spray on cookie sheet lined with foil
12 oz of chicken wings or chicken tenders (for boneless recipes)
1 1/4 oz of Old El Paso Taco Seasoning (use hot if you like it spicy)
2 TBSP of fat free milk
1/4 cup of fat free sour cream
1/4 cup of low fat crumbled bleu cheese
3 celery stalks, cleaned

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.
Meanwhile, to prepare dip, whisk together sour cream, blue cheese and milk.
Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.