18th July 2018
500ml Frank’s Original Cayenne Pepper Sauce (any other and it’s not Buffalo!)
250g unsalted butter
50ml cider vinegar (Raw is good as it has a better flavour)
2 tbsp Lea & Perrin’s Worcester Sauce
Small clove of pureed fresh garlic
1 tsp white pepper
Blue cheese dip:
250g stilton cheese
150ml sour cream
4 tbsp buttermilk
2 tsp lemon juice
2 sticks of celery – finely diced
50ml cider vinegar
1 tbsp white sugar
1/2 tsp salt
2kg chicken wings – jointed into knuckle and flattened, tip discarded, tossed in 20g salt, spread onto a baking tray and left in the fridge uncovered (you can skip this if time doesn’t permit but it will enhance the crispness of your skin and flavour of your wings)
Add all the Buffalo sauce ingredients to a pan and bring to a simmer. Take off the heat and whisk as it cools to create an emulsion, an immersion blender helps with this if you have one. Leave to cool until tepid.
In a bowl, crumble the blue cheese (room temperature makes this easier), add the buttermilk and mash with the back of a fork. Then introduce the sour cream and mayonnaise and mix.
For the pickled celery, heat the cider vinegar in a pan or microwave, add the sugar and salt and toss with the diced celery. Leave for at least ten minutes.
Remove wings from the fridge and then ideally deep fry in batches until golden brown (we use beef dripping as our oil of choice). Alternatively, you can roast them.
When ready to serve, toss the wings in the Buffalo sauce and pile high on a plate, sprinkle with the pickled celery, and put the blue cheese sauce in a ramekin for dipping. Extra crumbled blue cheese is always welcome. Share with family or friends.