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  • Buffalo Wings with Blue Cheese Dip by Barry Horne

    Provenance Buffalo Wings

    Serves 2-3  

    Ingredients:

    1kg chicken wings 

    1 bottle of Sauce Shop Buffalo Sauce 

    50g cornflour or potato starch 

    50g Blue cheese (or Roquefort)

    100ml sour cream 

    1tdp red wine vinegar

    1ltr vegetable oil 

     

    Method: 

    Ask one of our butchers to split the wings into two pieces (the drum and the flat).

    Place into a bowl and season well with salt and pepper and coat in the cornflour.

    Heat the vegetable oil in a deep pan to 170 degrees C and  cook the wings in two batches to not overcrowd the pan. Cook at this heat for 4-5 mins and then place all the wings on a wire rack. 

    Heat the oil back up to 190 degrees and cook the wings again for another 2 mins at the higher heat to make them nice and golden.

    Transfer the wings to a bow,l and while still hot, add the buffalo sauce (as much or as little as you like).

    In a small bowl add the cheese, sour cream and vinegar and whisk together until smooth.

    Serve alongside your wings.

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