Wings

1. Cut the tips off the 24 Buffalo chicken wings and cut each wing in half at the joint.
2. Rinse the wings if preferred, then pat them completely dry with a paper towel. Dry wings crisp up much better during frying.
3. In a large bowl, combine 1/2 cup all-purpose flour, 1/2 cup corn flour (maizena), 1 heaped tbsp garlic and herb seasoning, and 1 tsp salt.
4. Toss the wings in the flour mixture until lightly coated on all sides.
5. Heat oil in a deep frying pan or pot to approximately 350⁰F (175⁰C).
6. Fry the coated wings in batches for about 1 to 2 minutes per side, or until lightly browned. They do not need to be fully cooked at this stage.
7. Transfer the wings to a baking dish large enough to hold them in a single layer.

Sauce

1. In a bowl, whisk together 1 bottle Spur Durky Sauce and 2 to 3 tbsp Tabasco sauce.
2. Pour the sauce evenly over the fried wings and toss gently to coat.

Bake

1. Preheat the oven to 350⁰F (180⁰C).
2. Bake the wings for 30 to 35 minutes, turning once halfway through cooking, until the chicken is cooked through and the sauce is bubbling.

Blue Cheese Dip

1. In a medium bowl, combine 50 g soft blue cheese, 250 ml sour cream, 2 tbsp mayonnaise, and the juice of 1/2 lime.
2. Mix until smooth and creamy. For a chunkier dip, leave a few small pieces of blue cheese intact.

Serve

1. Serve the hot wings with the blue cheese dip, celery sticks, and a Greek salad.