Buffalo wings with blue cheese dipping sauce

  • Serves 4 *

  • _Master stock _ *

  • 2 litres chicken stock *

  • 200ml soy sauce *

  • 2 quills cinnamon *

  • 3 star anise *

  • cracked pepper *

  • 1 bay leaf *

  • 1kg chicken wings, *

  • cut into nibblets *

  • 100ml Hoisin sauce *

  • 100ml oyster sauce *

  • 100ml sweet soy *

  • 75g honey *

  • 100g butter *

  • 25ml green habenero *

  • sauce *

  • 150g plain flour *

  • 150g cornflour *

  • 50g smoked paprika *

  • _Blue cheese dipping _ *

  • _ sauce _ *

  • 150g soft blue cheese *

  • 150g sour cream *

  • 100g mayo *

  • 20ml lemon jiuce *

Place master stock ingredients to bay leaf in a saucepan and bring to boil. Place chicken wings in master stock and cook for 5 minutes (or until just cooked) and strain out of liquid. Marinate chicken in sauces and set aside. In a pan heat the honey, butter, and habenero sauce until combined into a glaze and set aside. Mix together plain flour, cornflour and paprika. Coat marinated chicken evenly through the flour mix. Deep fry and 170C for 2-3 minutes or until crispy and golden brown, and drain on paper towel. Toss the chicken through the butter glaze and enjoy with the blue cheese dipping sauce, perhaps a few lemon wedges.

The West Australian

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