Ever since we went to Mexico we have been in love with these amazing finger licking treats.
These wings do pack a bit of a punch so make sure you make the Blue Cheese dip to go alongside them.
The blue cheese I use for the recipe is Harrogate Blue, simply because it’s our favourite cheese and we always have it to hand.
- 500g chicken wings
- 6 tbsp a fruity hot sauce (I use Encona smooth papaya sauce)
- 2 tsp white wine vinegar
- 2 tsp smoked paprika
- 2 tbsp chipotle paste
- 150g seasoned flour (Salt, pepper and smoked paprika to taste)
- Oil to shallow fry
Hot sauce to finish
Blue cheese sauce
- 200 ml sour cream
- 100g mayo
- 100g Harrogate blue
Cut the chicken wings in half, if this hasn’t been done already.
Place the wings in a large ziplock plastic bag.
Add the hot sauce, vinegar, paprika and chipotle paste into the bag.
Mix the ingredients around the bag to ensure that all the wings are covered with the hot sauce and spice mix.
Leave to marinade for at least an hour in the fridge.
Pour the seasoned flour into a large bowl.
Place the wings in the bowl, making sure each one is completely coated in flour. I do this in batches.
Fry the wings until cooked, this will take about 10-15 minutes.
Transfer the wings to a baking tray and place them in a warm oven whilst you make the blue cheese sauce.
Blue cheese dip
Pour the sour cream and mayo into a bowl and stir.
Cut the cheese into small cubes and then whisk into the cream and mayo mix. You don’t want a completely smooth mix, just a slightly lumpy consistency.
Season to taste.
Take out the wings out of the oven and drizzle with hot sauce.
Serve with the wings with the sauce on the side and a small plate for the bones.blue cheese dip > Buffalo Wings > chicken > mexico > recipes