Buffalo Wings with Blue Cheese Dip

Sticky Wings
40 Brick Lane

If you enter Brick Lane from the Aldgate East end you only need to walk a couple of minutes to spot this lovely American-style diner, which has a cult following for its buffalo wings. Owner Darul Rahman worked for several years in the US, learning to make Buffalo wings the proper way. You can tell he’s an expert when you try his recipe: crispy, fried wings coated in a buttery, tart and spicy sauce, then served with a pungent blue cheese dip. Franks Red Hot Original Sauce is a crucial component of the dish, giving it a taste of an authentic New York staple in the heart of the East End, or in your home.


For the Wings

  • 20 chicken wings, halved at the joint
  • ½ tablespoon plain flour
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 125 g butter, at room temperature
  • ½ teaspoon garlic powder
  • 148 ml bottle Franks Red Hot Original Sauce
  • 500 ml vegetable oil, to deep fry

For the Blue Cheese Dip

  • 150 g soured cream
  • 150 g mayonnaise
  • 75 g blue cheese, crumbled


Place the wings in a bowl and sprinkle over the plain flour, cayenne pepper, salt and pepper. Toss together to make sure every piece is coated, then place in the fridge for 20 minutes.

Heat the vegetable oil to 190°C in a deep pan or a fryer and fry the wings in batches for about 12 minutes, or until golden. While the chicken is frying, make your hot sauce. Melt the butter in a pan over medium heat. Once it has melted, add the garlic powder and the entire bottle of Frank’s Red Hot Sauce and swirl around in the pan to mix. Set aside.

Drain the fried wings on kitchen paper, then toss them in the pan of hot sauce until all the pieces are well coated. Mix together the soured cream, mayonnaise and blue cheese in a bowl and serve with the buffalo wings.