This is made possible by BBC Foods!
Ingredients
- 1kg/2lb 4oz chicken wings, tips removed and split into “drumettes” and “flats”
- vegetable oil, for deep frying
- a few celery sticks
- salt and freshly ground black pepper
For the hot sauce
- 50g/1¾oz butter
- 2 garlic cloves, crushed
- 125ml/4fl oz hot sauce
- 1 tbsp cider vinegar
- 1 tsp caster sugar
For the blue cheese sauce
- 100g/3½oz creamy blue cheese
- 1 small onion, very finely chopped
- 100ml/3½fl oz buttermilk
- 150ml/5fl oz crème fraîche
- 1 tsp cider vinegar
Method
If you have time, prepare the wings by sprinkling generously with salt. This will allow you to get a head start rather than doing this before the rest of the steps.
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Lay out, on a rack in the fridge, cover and chill overnight. An hour before you want to cook them, remove from the fridge to bring to room temperature and pat dry.
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For the hot sauce, melt the butter in a small saucepan and add the garlic. Cook gently for a minute, then whisk in the hot sauce, vinegar and sugar.
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To make the blue cheese sauce, mash the cheese with the onion, buttermilk, crème fraîche and vinegar.
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Pour enough oil in a deep-fat fryer or large saucepan, to fill it no more than halfway. Heat the oil to 160C.
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Cook the wings in batches for around 10 minutes, then drain them of any excess oil. Raise the temperature of the oil to 190C and fry again, until cooked through, very crisp and deep brown.
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Put the wings in a bowl and smother them in the hot sauce. Serve them with the blue cheese sauce and celery sticks.
Banner and Image Credit: BBC
