Watch Off Duty Chef Wednesdays at 20:00 on RTÉ One.


Serves 2

  • 12 chicken wings, split into knuckle and wing tips
  • 4 tbsp cornflour
  • 30g butter
  • 4 tbsp hot sauce
  • 1 tbsp tobasco sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp cornflour
  • 4 tbsp thick crème fraiche
  • 10g blue cheese
  • Lemon juice
  • 2 sticks celery


  1. Preheat the oven to 180c.
  2. Dust the chicken wings in the cornflour and place them on a parchment-lined baking tray. Cook in the oven for 20mins
  3. To make the dip, season the crème fraiche with lemon juice and crumble in the blue cheese, mix and store in the fridge
  4. The sauce is very simple. Add the butter, hot sauce, tobasco, vinegar, Worcestershire, garlic powder and cornflour to a pot and bring to the boil, whisking continuously. Set aside.
  5. For the wings, place a non-stick pan on the heat and add a good amount of plain oil. Shallow fry the wings for 5-7 mins until golden brown and the cornflour goes crispy. Place in a bowl and dress with the sauce, toss until it's coated.
  6. Serve in a warm bowl flanked with the celery sticks, serve with the blue cheese dipping sauce.