900g chicken wings
4 tbsp butter
5 tbsp Tabasco sauce
1 tbsp white wine vinegar
1/4 tsp celery salt (optional)
150ml soured cream
85g blue cheese, crumbled
1 garlic clove, crushed
1/4 tsp sweet paprika
Slowly melt the butter, tabasco and vinegar in a saucepan and then pour into a large bowl. Mix the buttermilk, soured cream, cheese, garlic and parpika together with a pinch of salt. Cover and chill until needed.
Trim the end off each wing tip and then cut each in half through the joint. Tip into a bowl and add the celery salt, seasoning, and enough flour to evenly coat the wings.
Heat 4 tbsp oil in a large, deep frying pan and add the wings. Fry them, stirring frequently, until they are cooked through and browned all over. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well.
Serve on a platter with any extra butter sauce drizzled over and the blue cheese dip on the side.
Source: BBC Good Food Magazine (March 2010 issue)