Prep Time

15 mins

Cooking Time




Deliciously hot chicken wings, paired with a cooling yet tasty blue cheese dip. Your friends and family are sure to love these. 


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  • ¼ C plain flour
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ½ kg chicken wings
  • ½ tbsp butter
  • 1½ tbsp hot pepper sauce
  • 60 g mesclun salad mix
  • ¼ telegraph cucumber diced
  • ¼ red onion finely sliced
  • ½ celery stalk diced
  • ½ C mayonnaise
  • ¼ C sour cream
  • 50 g Mainland Special Reserve Blue Vein Cheese
  • ½ tbsp white wine vinegar
  • ½ clove of garlic crushed


  1. Heat the oven to 200°C.
  2. In a large bowl, mix the flour with salt, pepper, and garlic powder. Toss the chicken wings in the flour mixture until evenly coated.
  3. Place the wings in single layer in a large roasting dish
  4. Bake in the preheated oven for about 45 minutes or until the wings are golden and crispy.
  5. In a small pot, melt the butter over medium heat. Stir in the hot pepper sauce until well combined.
  6. When the wings are just ready, pour over the buffalo sauce, return to the oven and continue baking for a further 5 minutes.
  7. While the wings are cooking, make the blue cheese dip. In a bowl, combine mayonnaise, sour cream, blue cheese, white wine vinegar, and garlic. Mix until well combined. Season with salt and pepper to taste.
  8. Combine the leaves cucucmber and red onion in a salad bowl.
  9. Serve the buffalo wings with salad and blue cheese dip, sprinkle with chopped celery.

Chef's tips

  • Hot pepper sauce can vary in heat so start light and increase if you want to.