Login Sign up
Serves 2-3
Ingredients:1kg chicken wings 1 bottle of Sauce Shop Buffalo Sauce 50g cornflour or potato starch 50g Blue cheese (or Roquefort)100ml sour cream 1tdp red wine vinegar1ltr vegetable oil
Method: Ask one of our butchers to split the wings into two pieces (the drum and the flat).Place into a bowl and season well with salt and pepper and coat in the cornflour.Heat the vegetable oil in a deep pan to 170 degrees C and cook the wings in two batches to not overcrowd the pan. Cook at this heat for 4-5 mins and then place all the wings on a wire rack. Heat the oil back up to 190 degrees and cook the wings again for another 2 mins at the higher heat to make them nice and golden.Transfer the wings to a bow,l and while still hot, add the buffalo sauce (as much or as little as you like).In a small bowl add the cheese, sour cream and vinegar and whisk together until smooth.Serve alongside your wings.