Crispy Southern fried chicken is often served with blue cheese dressing and celery - the coleslaw turns this party favourite into a proper supper
- 1l sunflower or vegetable oil, for frying
- 1kg chicken wing
- 85g plain flour
- 2 tsp celery salt
- 1 tsp smoked paprika
- 50g butter
- 5 tbsp hot sauce (we used Encona Original Hot Pepper Sauce)
- 2 tbsp white wine vinegar
- 4 tbsp clear honey
- ½ small white cabbage, finely shredded
- 2 carrots, cut into matchsticks
- 3 celery sticks, cut into matchsticks
- ½ red onion, finely sliced
- 1 tbsp celery seeds
- 150g pack soft blue cheese, Gorgonzola works well
- 100ml soured cream
- 100g mayonnaise
- 3 tbsp white wine vinegar
MethodCombine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
- 1 sheet ready-rolled puff pastry, thawed, (half a 425g pack)
- milk, to glaze
- 50g Danish blue cheese, crumbled
- 50g cashew, finely chopped
- 1 large onion, finely chopped
- 25g butter
- 1 large potato, peeled and cubed
- 450ml milk
- 600ml chicken stock
- 2 x 85g bags watercress
- Heat oven to 220C/fan 200C/gas 7 and grease 2 large baking sheets. Unravel the pastry, brush with milk and scatter half of it with the cheese and cashews. Fold the pastry over to sandwich the nut mixture and press down firmly. Cut into 16-18 thin strips along the longest length. Pick up each strip, twist a little, then lay slightly apart on baking sheets. Bake for 10 mins until golden. Lift onto a cooling rack as soon as they come out of the oven to stop them from sticking to the trays. They’ll last for a week in a tin. Return them the oven for a couple of mins to heat through.
- To make the soup, fry the onion in the butter in a large pan for 5 mins until starting to soften. Add the potato, then pour in the milk and stock. Bring to the boil then cover and lower the heat. Season and leave to simmer for 10 mins or until the potatoes are cooked.
- Pack the watercress into a blender or large food processor and pour over the hot potato mixture. Blend until smooth then return to the pan to reheat. Serve each portion in small bowls or cups with 2 of the pastries. The remainder can be eaten with drinks on another occasion.
- 4 tbsp butter
- 5 tbsp hot sauce such as Tabasco sauce or Crystal
- 1 tbsp white wine vinegar
- 900g/2lb - 1kg/2lb 4oz chicken wings
- ¼ tsp celery salt (optional)
- flour, for dusting
- sunflower oil, for frying
- celery sticks, to serve
- 150ml buttermilk
- 150ml soured cream
- 85g blue cheese, crumbled
- 1 garlic clove, crushed
- ¼ tsp sweet paprika
- Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
- Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated.
- Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side
- 1kg whole chicken wings
- 2 tbsp olive oil
- 4 celery sticks, each cut into 4 small sticks (keep some with their leaves)
- bunch French breakfast radishes (with their leaves if you can get them)
- 150ml tomato ketchup
- 100ml cider vinegar
- 100ml bourbon
- 4 tbsp dark brown sugar
- 2 tbsp hot chilli sauce
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tbsp butter
- 100g Gorgonzola
- 150ml soured cream
- 50g mayonnaise
- good squeeze lemon juice
- Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
- Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
- Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
- Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.
- In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.