We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Buffalo Hot Wings with Blue Cheese Sauce
Buffalo Hot Wings with Blue Cheese Sauce
2 hours

Free-range chicken wings tossed in Frank’s® hot sauce and spices with blue cheese dipping sauce

Recipe courtesy of

Hot Sauce (makes roughly 250ml of sauce)

  • 110g Frank’s Red Hot
  • 60g Butter - melted
  • 1tbls White Wine Vinegar
  • 1tsp Worcestershire Sauce
  • Pinch of Cayenne pepper
  • Pinch of Garlic Powder
  • 10g Honey
  • Pinch of Salt

Blue Cheese Dressing (makes roughy 500g of sauce)

  • 200g Buttermilk
  • 150g Mayo
  • Pinch of Garlic powder
  • Pinch of Onion Powder
  • 10gr Cayenne Pepper
  • 10gr ground black pepper
  • 10gr Chives- fine chop
  • 10ggr Dill-fine chop
  • 3ml Lemon Juice
  • Pinch of salt
  • 100gr Blue cheese, diced. We use gorgonzola

Chicken Wings

  • Large 2 bone chicken wings. Cut into 2 pieces at the joint.
  • Duck fat, enough to cover the wings
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.

Hot Sauce

  1. Combine all the ingredients warm and stir to combine. Shake well before use.

Blue Cheese Dressing

  1. Mix all the ingredients in a large mixing bowl except the blue cheese. Adjust the seasoning to your preferenace of spicy and sharp with the cayenne pepper and lemon juice.
  2. Gently fold in the diced blue cheese crusing the pieces against the side of the bowl.

To Cook the Wings

  1. Preheat your oven to 120C, low fan. In a large oven proof dish, place the wings and enough duck fat to cover the wings. Cover the dish with a lid or aluminium foil. Confit the wings in the oven for 90 minutes or until the skin goes soft and the meat is falling from the bone when pulled slightly.
  2. Strain from the fat and chill for later use. Note the duck fat can be reused up to 3 times.

To Serve

  1. Heat veg oil in a deep fat fryer to 180’C
  2. Deep fry the chicken wings in batches for roughly 3 mins. The skin should be crispy and the wings hot through out. We use 6 pices per portion but feel free to go large.
  3. Drain the wings of excess oil and toss in the buffalo sauce.
  4. Serve on a bed of blue cheese sauce and garnish with a sprinkle of finely sliced chives.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Red Rooster
Mac and Greens
Over 2 hours
Red Rooster
Fried Yardbird
Over 2 hours
Mr Lyan
15 mins