I love the crazy combination of the hot spicy sauce (it’s up to you how hot you make it), followed by a bite of creamy blue cheese that you’ve scooped up with a celery stick.
To make the dipping sauce, mash the blue cheese with a fork and mix with the yoghurt, lemon juice, garlic and olive oil. Season with salt and pepper and whisk lightly with the fork, leaving some chunky bits.
To make the coating sauce, melt the butter in a small saucepan until sizzling, then add the vinegar, Tabasco, sweet paprika and a little salt and let it bubble up for a minute or so.
Halve the chicken wings, so you have one tiny drumstick and another tiny wing. Pat the wings in the flour and season with salt and pepper. Fry in hot oil until they are deep golden, crispy and completely cooked through. Transfer them to a plate lined with kitchen paper to absorb the excess oil.
Toss the chicken in the butter coating sauce and serve immediately. Serve the blue cheese sauce and celery on the side for dipping.
© 2004 All rights reserved. Published by Murdoch Books.