2kg chicken wings, wing tip removed
1 cups plain flour
1 cup corn flour
2 tbsp cumin
6 egg whites
2 cups vegetable oil for frying the wings
Blue Cheese Sauce:
¼ cup mayonnaise
¼ cup blue cheese, crumbled
¼ cup sour cream
1 clove garlic, microplaned
2 tbsp white vinegar
For the chicken wing coating, mix together plain flour, corn flour and cumin in a medium bowl.
In a separate bowl, crack 6 eggs, separating the yolk and leaving the white remaining.
Coat the chicken wings in flour, then egg white and then flour again.
Meanwhile, heat vegetable oil in a large pan. Once hot, slowly submerge the chicken wings (4 at a time) in the oil and fry for 7-8 minutes or until crisp and cooked.
*Tip – use a thermometer to ensure your chicken is cooked – 75 degrees Celsius
To make the blue cheese sauce, combine mayonnaise, blue cheese, sour cream, garlic and white vinegar in a bowl. Mix together. Set aside.
Meanwhile, whisk together equal quantities of butter and sriracha sauce.
Remove chicken wings from pot and allow to dry out on a wire rack. Cover with sriracha butter.
Serve with blue cheese sauce.