Chef Stuart serves up his recipe for tasty wings in time for the Superbowl


4 ounces crumbled blue cheese

1/3 cup buttermilk

1/3 cup mayonnaise

1/3 cup sour cream

1/2 teaspoon salt

1/2 teaspoon fresh black pepper

1 cup Franks Hot sauce (no substitutions)

3 tablespoons unsalted butter

1/2 teaspoon salt

1/2 teaspoon fresh back pepper

2 quarts vegetable oil

1 cup cornstarch

40 chicken wings

6 celery stalks, topped, tailed halved and cut lengthwise


1. Mix all first 5 ingredients in a bowl, set aside in the fridge until ready to serve.

2. Preheat oven to 200°F. Take wings out of the fridge for at least 45 minutes (this will make sure they cook evenly and more crisp)

3. Place hot sauce, butter, salt, pepper in a saucepan and keep over a very low heat until ready to toss with the wings.

4. Pour oil into a heavy based saucepan to about 2-3 inches up the sides. Place a deep fry thermometer to the pan and heat oil until it reaches 370 - 375°F. (if you don’t have a thermometer, buy one)

5. Place cornstarch in a bowl, toss wings in cornstarch and fry in small batches, about 7 -9 per batch. Fry for about 10 minutes. Place on a tray fitted with a wire rack and place in oven to keep warm. Repeat until all wings are cooked.

6. In a large bowl, toss wings in batches of 10 until all coated. Serve with celery sticks and dressing and of course ENJOY THE GAME this Sunday.

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