Crispy Hot WIngs

2 tbsp Cornflour
1 tbsp Plain flour
1 tbsp Dried chilli flakes or hot chilli powder
1 tbsp Freshly ground black pepper
Salt
½ tbsp Onion salt
1 tbsp Garlic powder
½ tbsp MSG
2 drops of yellow food coloring or some saffron.
200 ml raising agent (egg/milk; adds crispiness).
2 L of cooking oil.

1. Dust wings in cornflour.
2. In a mixing bowl place all the dry ingredients. Add raising agent.
3. The mixture needs to be used straight away, so dip dusted wings in batter one at a time, and place in hot oil for about 3 mins or until golden color achieved.
4. Fry in small batches, avoiding overcrowded pan. Remove from fryer with slotted spoon on a baking tray.
   Place in oven for 20-25 mins at 210°C.

Buffalo Wings

4 lbs chicken wings, cut into drumettes and flats
1 tbsp baking powder
1 tbsp kosher salt
8 tbsp (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Bleu cheese dressing
Celery sticks

1. Dry wings with paper towel.
2. Sprinkle baking powder and salt. Toss until evenly coated.
3. Refrigerate wings for at least 8 hours.
4. Bake wings in oven at 450°F for 20-25 mins or until crisp and golden brown.
5. Combine butter and hot sauce in small saucepan and cook over medium heat. Add whatever seasoning desired.
6. Toss baked wings into hot sauce/butter mixture.
7. Serve with celery sticks and bleu cheese/ranch dressing.

Bleu Cheese Dip

¾ cup mayonnaise
½ cup sour cream
¾ cup blue cheese crumbles

1 clove minced garlic
2 Tbs. fresh parsley, chopped fine
1 Tbs. onion, minced

1 Tbs fresh lemon juice
1 Tbs white vinegar
½ tsp. seasoned salt
dash or 2 of pepper

1. Place everything in the mixing bowl, stir until well blended.
2. Cover and refrigerate for a few hours or overnight.
3. Remove and place in serving bowl.