classic buffalo wings
16 small chicken wings (1.3kg)
vegetable oil, for deep-frying
1/3 cup (80ml) hot chilli sauce
80g butter, melted
1/2 cup (150g) mayonnaise
1/2 cup (120g) sour cream
1/4 cup (60ml) buttermilk
2 teaspoons lemon juice
1/4 teaspoon hot paprika
1 small brown onion (80g), chopped coarsely .
100g danish blue cheese, crumbled
4 trimmed sticks celery (300g), cut into sticks
Cut wings into three pieces at joints; discard tips. Heat oil in large saucepan; deep-fry chicken, in batches, until cooked through, drain. Combine chicken in large bowl with sauce and butter. Blend mayonnaise, sour cream, milk, juice, paprika, onion and half of the cheese until smooth; stir in remaining cheese. Cover; refrigerate 2 hours.. Serve hot with blue cheese sauce and celery sticks.
makes 32
per wing 8.9g fat; 481 kJ (115 cal)