Dozen guinea fowl wings; 2 cup of rapeseed oil; 2 tbs. of butter; 1 cup of passata (canned tomatoes); 2-3 cloves of garlic; 4-8 pods of dried hot pepper; 1-2 tsp. of brown sugar; 1 tbs. of white wine vinegar; 50 g of blue cheese; ½ cup of heavy cream; 1 tbs. of lemon juice; salt, black and white pepper
Buffalo Wings with Blue Cheese Sauce
Rinse the wings, pat dry with kitchen towel, cut off tips of the wings (to use for a broth, for example), season with salt and pepper, add 3 tbs. of oil, stir and let stand for 30 minutes. Meanwhile, pass canned tomatoes through a coarse sieve (or pure a blender), then pour 1 cup of the resulting tomato sauce into a saucepan with butter, mashed garlic, grinded in a mortar cayenne pepper, add the vinegar, add sugar, salt, bring to a boil. Boil on a low heat for 15 minutes, stirring constantly. Heat oil for deep-frying to 350°F (180°C), brown the wings to smooth golden brown for 8-10 minutes, put on a paper towel, then put them into sauce, heat up. Serve immediately with peeled and sliced into strips large stalks of celery or carrots and cheese sauce. To make the cheese sauce mix together mashed cheese, cream and lemon juice, pepper, a pinch of freshly ground white pepper.