Summary

Ingredients

• 1.1 kg chicken wings, natural
• 120 g wheat flour type 550
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 teaspoon, leveled salt
• 120 g blue cheese
• 120 g yourt, Greek, low-fat
• 4 stalks celery
• 150 ml sauce (Hot Buffalo Sauce), e.g., from Frank`s
• 50 g butter

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Instructions

1. Divide the chicken wings with poultry shears (or a very sharp knife) to create a drumstick and a cubit and spoke part. This is how you do it with all chicken wings. Finally, rinse off all parts briefly, pat dry with kitchen paper and place in a bowl or casserole dish.
2. In a small bowl, mix the flour, paprika, cayenne pepper and salt with a whisk and sprinkle over the chicken wings. Now roll the wings well in the flour mixture so that they are powdered all around.
3. Now place the wings in the refrigerator for at least 90 minutes (this is absolutely important!).
4. For the dip, remove the rind from the blue cheese all around and divide into small pieces. Put the pieces in a bowl and top up with the yogurt. Puree everything together with the magic wand and season to taste (some also like to add mayonnaise, for me personally the whole thing gets too fat). The Blue Cheese Dip is ultimately intended to counterbalance the reduction in the spiciness of the wings.
5. After cooling, place the wings in the fryer heated to approx. 180 ° C and bake for about 15 minutes (depending on the desired browning), then drain on kitchen paper and dab off.
6. Melt the butter in a small saucepan and fill up with the buffalo sauce. Do not set the heat too high, otherwise the consistency will not be right. Stir everything.
7. Remove the threads from the celery, divide lengthways once and cut into pieces approx. 10 cm long.
8. Now pour the sauce mixture over the wings and mix. Arrange everything nicely on a plate and serve separately.