February 05, 2021

Buffalo Wings with Blue Cheese Dip by Barry Horne

By Tom Gibson
Buffalo Wings with Blue Cheese Dip by Barry Horne

Serves 2-3  

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 vinegar
1ltr vegetable oil 

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.