Black Vinegar Fried Wings with Colston Bassett Stilton Dipping Sauce
by Jeremy Pang – School of Wok

Chicken Wings Ingredients
20 x Chicken Wings
3 x Large Garlic Cloves (finely chopped)
2 tsps Ginger (finely chopped)
Vegetable Oil
1 tsp Toasted Sesame Seeds
For the sauce:
½ tsp Salt
2 tsp soft brown sugar
1 tbsp Gochujang
1 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce
2 tbsp Chingkiang Black Vinegar
100ml Sake
1 tsp Sesame Oil
1 tsp Gochugaru (Korean chili powder)

Stilton Dipping Sauce Ingredients
100ml Soy Milk or Single Cream
100g Colston Bassett Stilton
30ml Condensed Milk

Chicken Wing Instructions
1. Blanch the chicken wings in boiling water for 3 minutes to remove the fatty impurities and dry out the skin
2. Drain, cool and allow to dry
3. Massage some salt, pepper, finely chopped ginger and garlic onto the wings
4. Cover in a light dusting of potato starch
5. Bring the sauce ingredients to boil in a small saucepan or wok until a syrupy texture is reached
6. Deep fry the chicken wings for approx. 5 minutes until golden brown
7. Once the wings are cooked, bring the syrupy sauce to boil again and toss the wings into the sauce
8. Scatter with toasted sesame seeds to finish

Stilton Dipping Sauce Instructions
1. Bring the soy milk to a steaming temperature in a non-stick frying pan
2. Just as it starts to simmer, add the stilton and melt through well to desired thickness
3. Once ready, pour in the condensed milk to add a little sweetness
4. Season with salt and pepper