Slowly mix the olive oil, hot sauce, tomato 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 gluten free 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 sauce mix and stir well. Repeat with the second batch. Serve the wings on a platter with any extra sauce poured over and the blue cheese dip on the side.
3 tbsp olive oil
5 tbsp hot sauce such as Tabasco sauce or Crystal
1 tbsp tomato sauce
1 tbsp white wine vinegar
¼ tsp celery salt (optional)
gluten free flour, for dusting
sunflower oil, for frying
For the blue cheese dip
150ml lactose free cream
85g blue cheese, crumbled
¼ tsp sweet paprika