• Serves: 4 *

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Picture: Iain Gillespie/The West Australian

  • Serves: 4 *

  • 3 cups Frank's Hot Sauce *

  • 1 1/2 cups melted, clarified butter *

  • 20 chicken wings, tip off and cut in two through *

  • the elbow joint (40 pieces) *

  • 3 cups plain flour *

  • 1/4 cup sweet paprika *

  • 1/4 cup fine salt *

  • *

*oil for frying *

  • celery, to serve *

  • _Blue cheese dressing _ *

  • 3/4 cup sour cream *

  • 1/2 cup Kewpie (or other) mayonnaise *

  • 1 clove garlic, finely minced *

  • 2 tbsp lemon juice *

  • good grind pepper *

  • sizeable pinch salt *

  • 200g blue cheese *

  •   *

Combine butter and hot sauce in a pan over gentle heat and whisk to combine into a glossy sauce. Place into a big stainless-steel bowl or similar and keep warm. Combine flour, paprika and salt in a plastic bag and toss the chicken pieces in the flour to coat. Shake off excess and place wings in the fridge for at least 30 minutes (this will ensure the flour sticks to the meat and doesn't end up in the oil). Deep-fry in batches for 11-13 minutes at 180C. Drain and while still hot, toss chicken in the sauce mix in a large bowl until well-coated. Using tongs take the chicken from the sauce and plate up. Use the remaining sauce for the next batches as required. Serve with thick juliennes of celery and blue cheese dressing. To make the dressing, combine sour cream and mayonnaise. Mix in garlic, lemon juice, pepper and salt. Crumble in blue cheese (don't use a Stilton; the creamier cheeses are best) and gently mix to combine. The sauce should have small lumps of blue cheese in it.