Baked Buffalo Wings With Blue Cheese-Yogurt Dip

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For the dip:

3/4 cup plain nonfat Greek yogurt

1/4 cup crumbled blue cheese

2 tablespoons mayonnaise

1 small clove garlic, chopped

1 tablespoon skim milk or buttermilk

Juice of 1/2 lemon

Kosher salt and freshly ground pepper

For the wings:

Cooking spray, for the baking sheet

3 pounds chicken wings, split at the joints, tips removed

4 stalks celery, cut into thirds

4 carrots, cut in half

2 bay leaves

1 cup fat-free low-sodium chicken broth

1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)

2 tablespoons paprika

2 tablespoons unsalted butter

1 tablespoon honey