- 4
- 30 mins
- 55 mins
Ingredients
- 16 Chicken Wings, tips removed and discarded, wing and drumette separated
- 1/2 tsp Cayenne Pepper
- 2 tsp Smoked Paprika
- 2 tsp Cajun Seasoning
- Black Pepper
- 1-2 tbsp Plain Flour
- 3 tbsp Panko Breadcrumbs
- Canola Oil, for frying
- 60 g Unsalted Butter
- 90 ml Franks Original Hot Sauce
- BLUE CHEESE DIP
- 1 tbsp Good Quality Mayonnaise
- 1 tbsp Sour Cream
- 1/2 tbsp Fresh Lemon Juice
- 1-2 tbsp Crumbled Blue Cheese
- Salt & Pepper
- Spring Onions / Chives, finely sliced
- Celery Sticks, washed and chopped, to serve
Preparation
Step 1
Rinse chicken under a cold tap and pat dry with absorbent kitchen paper. If it's at all wet the coating won't stick, so take care to ensure the skin is completely dry before you add your spice. Place chicken into a large mixing bowl and add the cayenne pepper, paprika, cajun seasoning and some ground black pepper. There's no need to salt - the seasoning will do that for you. Next add the flour and panko breadcrumbs and with dry hands get in there and give it all a good toss to coat.
Heat the canola oil over a medium flame in a pan suitable for deep frying. Make sure there is enough oil to completely cover the chicken, and check it is has reached frying temperature (190C / 375F) using a thermometer before you put the pieces in. Fry in batches so as not to crowd the pan, removing each piece using a slotted spoon when golden and crispy and placing on paper towel to drain.
Place a non-stick baking tray on the top shelf of the oven and pre-heat to 180C / 350F. Transfer chicken back into a mixing bowl. In a small pan melt the butter, then whisk through the hot sauce and remove from the heat. Pour 3/4 of the sauce mixture over the wings, and toss to coat. Place in the oven for 6-10 minutes until the sauce has baked on, before removing, turning in remaining sauce and arranging on a platter with blue cheese dip, celery sticks, then serve.
TO MAKE THE BLUE CHEESE DIP…
In a small bowl use a fork to blend the mayonnaise, sour cream and juice. Work the blue cheese through until smooth, then season with salt and pepper and fold the spring onions / chives through. Scrape into a serving dish and place into the refrigerator for 30 minutes to firm.