1.5kg chicken wings, drumettes, wingettes and tips separated. Tips to be thrown out.
2 ½ tablespoons of unsalted butter
½ cup of hot pepper sauce
½ teaspoon cayenne pepper
Salt and ground pepper to taste
½ teaspoon garlic powder
Vegetable oil for frying
¾ cup corn starch
4 Celery stalks cut into thin sticks to serve
Blue Cheese Dipping Sauce
150g mild blue cheese
½ cup sour cream
½ cup mayonnaise
2 garlic cloves, crushed
Instructions
Bring chicken wings to room temperature by letting them sit out of the fridge for about 25-30 minutes. Also let the blue cheese sit out to soften to room temperature
Place all blue cheese dipping sauce ingredients into a bowl and blend with a hand mixer until smooth. If it is a bit thick, add a tiny bit of warm water to smoothen the mixture. Place finished mix into a bowl, cover and refrigerate.
Mix corn starch, garlic powder, cayenne pepper, salt and pepper in a resealable bag
Place chicken wings in bag, seal and shake well to coat evenly. Put aside.
Pour oil into a large heavy pot bringing the depth to approximately 2 – 2.5” and heat oil to 190°C. Use a deep fry thermometer to assess temperature.
Remove 1/3 of the wings from the bag and shake off any excess corn starch and carefully lower the wings into the hot oil.
Whilst frying, ensure to turn often. Cook for approximately 10 minutes or until the crust of the wings is crispy and golden brown.
Transfer wings to a wire rack and place in tray lined with aluminium foil or baking paper and place in the oven to keep warm.
Repeat steps 7-9 until all wings are cooked
Melt butter in a saucepan on medium heat and add hot sauce. Simmer for 5 minutes.
Place all wings in to a large bowl and add the sauce and toss to cover.
