Crispy honey buffalo wings with blue cheese & celery slaw

• sunflower or vegetable oil↗1l l

  for frying

• chicken wing↗1kg kg
• plain flour↗85g g
• celery salt2 tsp tsp
• smoked paprika↗1 tsp tsp
• butter↗50g g
• 5 tbsp hot sauce↗ tbsp

  (we used Encona Original Hot Pepper Sauce)

• white wine vinegar↗2 tbsp tbsp
• clear honey↗4 tbsp tbsp
• ½ small white cabbage

  finely shredded

• carrots↗2

  cut into matchsticks

• celery↗3

  sticks, cut into matchsticks

• ½ red onion

  finely sliced

• celery↗1 tbsp tbsp

  seeds

• pack soft blue cheese↗150g g

  Gorgonzola works well

• soured cream↗100ml
• mayonnaise↗100g
• white wine vinegar↗3 tbsp

Step-by-step instructions

1. 1

   First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.

2. 2

   Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread – it’s ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don’t overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.

3. 3

   Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw – and plenty of napkins!