To make the wing sauce, put Worcestershire sauce, vinegar, celery seed, salt, buttermilk, shredded carrots, and salt in a bowl. Stir until mixed.

In a separate bowl, put ¾ of a cup of the wing sauce and cover the chicken.

On an already heated and oiled grill, place the chicken on the grill.

Grill for six minutes, and then flip and grill for another 6 minutes. Continue to baste with the wing sauce until it is thoroughly cooked (no pink down to the bone/ 165 degrees F)

Serve with a slaw (from step 1) and extra crumbles of blue cheese.