Buffalo chicken wings with blue cheese dip

Ingredients for 2 servings:

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

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 10 minutes

only this way and no other

Using poultry shears (or a very sharp knife), cut the chicken wings into two halves, creating a drumstick and a radius and ulna. Repeat this process for all the chicken wings. Finally, rinse all wings briefly, pat dry with paper towels, and place them in a bowl or casserole dish. In a small bowl, combine the flour, paprika, cayenne pepper, and salt with a whisk and sprinkle over the chicken wings. Coat the wings thoroughly in the flour mixture to ensure they are coated all over. Refrigerate the wings for at least 90 minutes (this is absolutely essential!). For the dip, remove the rind from the blue cheese and cut it into small pieces. Place the pieces in a bowl and fill with the yogurt. Blend everything together with a hand blender and season to taste (some people also like to add mayonnaise, but I personally find it too rich). The blue cheese dip is ultimately intended to counteract the spiciness of the wings. After cooling, place the wings in a deep fryer heated to approximately 180°C and bake for about 15 minutes (depending on the desired browning). Then drain and pat dry on kitchen paper. Melt the butter in a small saucepan and add the Buffalo sauce. Don’t overheat the heat, or you won’t get the right consistency. Mix everything together. Strip the strings from the celery, split it lengthwise, and cut into approximately 10 cm long pieces. Pour the sauce mixture over the wings and toss to combine. Arrange everything separately on a plate and serve.