Pre heat deep fat fryer or sauce pan of veg oil to 180°C. Make the flour dredge - mix 300g plain flour with 5 tbsp of Mexican Stand Off Spice Blend in a mixing bowl. (Use gluten free flour instead if you have a gluten intolerance).

Pour a bottle of desperado beer into a mixing bowl with 1 tbsp of Mexican Stand Off Spice Blend and whisk in plain flour until a consistency of custard. (use gluten free beer, soda water or tonic water for any gluten intolerances).

Melt 20g of butter in a sauce pan, add 1tbsp Amore D'Italia Spice Blend and gently cook for 1min. Once spice has infused the butter add 150ml of double cream and gently bring up to heat. Add in 60g of chopped blue cheese crumbs and stir until melted. (keep heat low as very easy to burn if on high heat). Pour into desired bowl and let it cool down at room temperature.

Melt 50g of butter into a pan and add 1 tbsp of Mexican Stand Off Spice Blend. Gently cook spice for 1min then add in Valentina hot sauce with 50ml of apple cider vinegar mix well and reduce on a medium heat for 10 minutes. Once reduced leave sauce pan aside, you will need to re heat it later when you cook the wings.

Cut off wing tips and cut wings in half over the joint. Once wings are cut place into your flour dredge, completely cover wings in flour, dust off any excess and pop them into the batter. After wings are coated in batter take out each wing and put them back into the flour dredge. Make sure wings are totally coated in the flour and put aside. You can do this in batches, once you have finished this process with all the wings, they are ready to be dropped into the fryer. Again you can do this in batches depending on the size of your fryer / pan. Cook chicken wings to 75°C internal temprature.

Re heat your buffalo sauce, once all the wings are cooked put them into a mixing bowl and add your buffalo sauce. Do a magic shuffle with the mixing bowl and coat the wings with the sauce. Serve wings with a sprinkle of chives, celery and blue cheese dip. Note well smile when shuffling.