Buffalo wings with blue cheese dip

4 tbsp butter
5 tbsp hot sauce such as Tabasco sauce or Crystal
1 tbsp white wine vinegar
900g – 1kg chicken wings
¼ tsp celery salt (optional)
flour, for dusting
sunflower oil, for frying
celery sticks, to serve

For the blue cheese dip
150ml buttermilk
150ml soured cream
85g blue cheese, crumbled
1 garlic clove, crushed
¼ tsp sweet paprika

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.

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.

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

Recipe from Good Food magazine, March 2010

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