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 vinegar
1ltr 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.