wings vary in size, so you’ll need about
3-4 per portion as a starter and a few
more as a main course. They're best eaten with
your fingers and a pile of napkins.
make a good base for a flavoursome
stock or broth.
Slowly melt the butter, hot sauce and
vinegar in a medium saucepan, then pour
into a large bowl. Mix all the ingredients
for the blue cheese dip together with a
pinch of salt. Cover and chill until needed.
Trim the end off each chicken wing,
then cut each in half through the joint.
Tip the wings into a bowl. Add the celery
salt (if using), seasoning and enough
flour so they’re all evenly coated.
Heat 4 tbsp oil in a large, deep frying
pan and add the wings (do this in 2 batches
if your pan isn’t big enough). Fry them,
stirring frequently, until they are cooked
through and browned all over, about
10 mins for each batch. As soon as they
are cooked, transfer them to the bowl
of butter sauce and stir well. Repeat with
the second batch. Serve the wings on
a platter with any extra buttery sauce
poured over and the blue cheese dip
and celery sticks on the side