Buffalo Wings

Method

Pat the chicken wings dry with kitchen paper and separate into flats and drumettes. Combine the flour, cornflour, salt, black pepper and cayenne pepper in a bowl, then coat the wings thoroughly. Heat the oil to 180C and deep fry the wings in batches for 8-10 minutes until golden and cooked through, then drain on kitchen paper. Meanwhile, melt the butter in a saucepan and whisk in the hot sauce, Worcestershire sauce, garlic powder and vinegar to create the buffalo sauce. Toss the fried wings in the hot sauce until well coated and serve immediately with celery and blue cheese dip on the side.