Buffalo wings with blue cheese dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 tbsp butter
- 5 tbsp hot sauce such as Tabasco sauceor Crystal
- 1 tbsp white wine vinegar
- 900g/2lb - 1kg/2lb 4oz chicken wings
- ¼ tsp celerysalt (optional)
- flourfor dusting
- sunflower oilfor frying
- celerysticks, to serve
For the blue cheese dip
- 150ml buttermilk
- 150ml soured cream
- 85g blue cheesecrumbled
- 1 garlic clovecrushed
- ¼ tsp sweet paprika
Nutrition: per serving
- kcal411
- fat36g
- saturates15g
- carbs5g
- sugars2g
- fibre0g
- protein18g
- salt1.26glow
Method
step 1
Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
step 2
Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated.
step 3
Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side
