Southern fried wings
with a blue-cheese dipping sauce

chicken wings with blue-cheese sauce
Prep time
Cook time

Master the art of serving delicious party canapés! It really is as simple as adding super-tasty wings to the spread.


  • 1kg chicken wings
  • Honey, for drizzling
  • Canola oil, for deep frying

Flour dredge

  • 2 cups flour
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dry thyme
  • 1 tbsp powdered ginger
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1½ tsp salt

Blue-cheese sauce

  • 25g butter
  • 1 tbsp flour
  • 150ml milk
  • 50g blue cheese


  • Fill a deep fryer with canola oil and preheat to 170°C. Cut the wings into pieces, discarding the tips.
  • To make the flour dredge, mix the flour, cayenne pepper, salt, black pepper, thyme, ginger, onion and garlic powder. Dredge the wings in the flour mixture, pressing it on firmly.
  • Drop the wings into the fryer and fry for about 8 to 10 minutes (or a little longer for larger wings), until a medium golden brown. Drain on a wire rack placed over a cookie sheet. Keep the wings warm in a preheated oven (175°C ) if you are making more than one batch.
  • To make the blue-cheese sauce, make a basic roux by melting the butter in a pan. Add the flour and whisk through. Let the flour cook for about 30 seconds before slowly whisking in the milk. Once fully combined, add the blue cheese and let it melt completely before serving.
  • Drizzle the platter of wings with honey and serve with the blue-cheese dipping sauce.