Method

1. Start with cutting the celery into jardinière sticks and place in the fridge to chill.
2. For the Blue Cheese Dip: in a mixing bowl, mix the blue cheese, cream cheese, cream, white vinegar and season with salt & pepper. Mix until smooth and then place in the fridge to chill.
3. To make the Buffalo Sauce: in a sauce pan, melt the butter then add the minced garlic and sweat. Add the hot sauce, ketchup, honey and Worcestershire sauce; stir and simmer for a minute, take of heat and set aside.
4. Seasoning the flour: In a bowl, season the flour by mixing cayenne pepper, black pepper powder, paprika, cinnamon and salt, mix well. Coat the chicken wings with flour mixture. Make sure the excess flour is dusted off; else it will burn in the oil.
5. On high heat, heat the cooking oil in a deep frying pan/ deep fat fryer until hot to deep fry chicken wings.
6. Deep fry coated wings for 8-10 minutes (until golden brown) using a spider/slotted spatula, lift the fried wings from the oil and drain on a paper towel to remove excess fat.
7. Toss the chicken wings in the Buffalo sauce to coat.
8. Serve with blue cheese dips and celery sticks on the side.