These are delicious, spicy, juicy, messy morsels to be eaten from a shared plate with your fingers. The sauce that turns fried chicken wings into buffalo is just butter, vinegar and hot sauce, but somehow it works. Alongside you have celery sticks and a blue cheese dip to cut through the richness. The leftover chicken flavoured oil is great used for the roux in gumbo.
1-1.5kg chicken wings
50g plain flour
1 heaped tsp salt
freshly ground black pepper
pinch cayenne
Vegetable/groundnut oil for deep frying
Sauce
4 tbsp unsalted butter
Hot sauce (Tabasco or otherwise). Start with 2 tbsps, add more to your liking.
2 tbsp red wine vinegar
Blue Cheese Dip
75-100g blue cheese
4 tbsp creme fraiche
1 tbsp olive oil
few drops red wine vinegar
1 tsp mustard powder
Celery sticks, to serve
Method
For the blue cheese dip- either mix all the ingredients in a blender, or mix by hand crushing the blue cheese with a fork. Put in the fridge until you are ready to eat.
Heat the oil in a large saucepan, put the oven on a low heat. Mix the flour, salt, pepper and cayenne in a large freezer bag. Put the chicken wings in the bag, and shake hard to coat. Deep fry in batches for 8-10 minutes until pale golden. Remove with a slotted spoon, keeping the cooked ones warm in the oven until they are all cooked. During the cooking time, melt the butter and stir in the hot sauce and vinegar. When all the wings are cooked, put in a bowl and coat with the sauce. Serve immediately with the celery and blue cheese dressing and some kitchen roll for chickeny fingers.
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