Chicken Wings with Blue Cheese Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

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.


Dipping Sauce

  • 100 g ( oz) firm blue cheese
  • 250 g (1 cup) plain yoghurt (not too thick)
  • 1 tablespoon lemon juice
  • 1 garlic clove, very finely chopped
  • 1 tablespoon olive oil

Sauce for Coating Wings

  • 85 g (3 oz) butter
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 2 teaspoons tabasco or other hot sauce
  • ½ teaspoon sweet paprika
  • 6 chicken wings
  • plain (all-purpose) flour, for dusting
  • vegetable or light olive oil, for frying
  • about 8 celery stalks


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.