with Blue Cheese Sauce

Dan and Gemma's Buffalo Chicken Wings

Prep time: 15 mins
Cook time: 30 mins
Serves: 4


200g plain flour 

½ tsp cayenne pepper

½ tsp salt

1kg chicken wings 

Vegetable oil, to deep-fry

Finely chopped parsley, to garnish

Celery stalks, to serve

Blue Cheese Sauce

300ml thickened cream

120g blue cheese, crumbled

Chilli Sauce

60ml (¼ cup) Tabasco sauce

2 tbs lemon juice

125ml (½ cup) melted butter


1. To make blue cheese sauce, heat cream in a saucepan over medium-low heat until hot. Add cheese and whisk until smooth and combined. 

2. To make chilli sauce, whisk all ingredients together until smooth. Set aside in a warm, draught-free place.

3. Combine flour, pepper and salt in a bowl. Add chicken and toss to coat. Dust off excess flour.

4. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop chicken into the oil and fry, turning halfway, for 6-8 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Drizzle over chilli sauce.

5. Place chicken wings on a serving platter and sprinkle over parsley. Serve with blue cheese sauce and celery stalks to the side.