getting ready for a grand final party? these wings will sort out your catering dilemmas! makes sure the chicken is hot, the beer is ice cold and cover yourself in glory!

Dipping sauce

200g firm blue cheese

500g plain yoghurt

2 tablespoon lemon juice

2 tablespoon olive oil


Sauce for coating the wings

170g butter

2 tablespoon apple cider vinegar

4 teaspoons tabsco

1 teaspoon sweet paprika


12 chicken wings

plain flour for dusting

vegetable oil for frying

1 bunch of celery to serve.

To make the dipping sauce, mash the blue cheese with a fork and mix with the yoghurt, lemon juice, garlic and olive oil. Season with salt and pepper and whisk lightly with a fork leaving some chunky bits.

To make the coating sauce, melt the butter in a small saucepan until sizzling, then add the vinegar, Tabasco, sweet paprika and a little salt and let it bubble for a minute or two.

Halve the chicken wings so you end up with a little drumstick, and a wing. Pat the wings in the flour and season with slat and pepper.

Fry in hot oil until they are a deep golden colour and crispy. Transfer on to a plate with absorbent paper to drain the excess oil.

Toss the chicken in the coating mix and serve immediately with the dipping sauce and the celery.

serves 6

25 September 2013
Shirt Tales
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