Buffalo Wings

Serves 2-4
Time 10 minutes


2kg chicken wings, wing tip removed

1 cups plain flour

1 cup corn flour

1 pinch salt

1 pinch pepper

2 tsp garlic powder

2 tbsp cumin

6 egg whites


2 cups vegetable oil for frying the wings



250g butter

250ml sriracha

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.