Recipe Inspiration

Ingredients...

3kg chicken wings, tips removed, drums and

flat separated

25g celery salt

10g white pepper

375ml buttermilk

500g cornflour

125g rice flour

Oil for frying

30g fresh chives, finely sliced

BUFFALO SAUCE

300g fresh chillies

200ml vinegar

125ml water

50g Essential Cuisine Aromatic Base

5g smoked paprika

75g cornflour

250g butter, chopped into large chunks

100g honey

Salt to taste

BLUE CHEESE SAUCE

100g stilton

100g roquefort

300ml mayonnaise

45ml sour cream

1.5g celery salt

1g black pepper

Method...

1. Preheat a fryer to 180°c

2. In a large bowl combine the wings with the dry spices and buttermilk. Leave to marinate for up to 4 hours. Drain off excess marinade and toss through the flours. Keep chilled until ready to fry.

3. Place the wings into a fryer basket in small batches. Cook for 7-8 minutes or until core temp of 75°c is reached.

4. As soon as the wings are cooked get them in a bowl and drench in the buffalo sauce, place on a plate, garnish with chives and serve with blue cheese sauce.

Buffalo Sauce

1. In a food processor blitz the chillies with the vinegar, water, Essential Cuisine Aromatic Base. Add the paprika and cornflour and continue to blitz until smooth.

2. Transfer the sauce to a saucepan and slowly bring to the boil, taking care to remove any impurities that bubble up.

3. Remove from the heat and add the butter slowly blending with a stick blender. Once all the butter has been blended into the hot sauce, strain through a fine sieve to remove any pulp.

4. Adjust the taste with honey, adding a little at a time until you’ve got the correct sweetness.

Blue Cheese Sauce

1. Combine all the ingredients in a blender and blitz until you’ve got a smooth sauce.