Buffalo Crispy Chicken WIngs

Dry the chicken wings on kitchen roll.

Toss with cornflour and baking powder and leave to dry for 30 minutes.

In a bowl mix together cornflour, baking powder, plain flour, paprika

Cayenne pepper, black pepper and salt. Add water to create a smooth batter, the consistency of single cream.

Dip the wings into the batter and cook in a fryer at 180*c until golden, crisp and cooked through. Leave to drain on kitchen roll.

For the buffalo sauce add the ingredients to a saucepan and gently warm until the butter has emulsified.

Serve the wings tossed in the buffalo sauce, gherkins on the side and blue cheese sauce.