Super Crispy Chicken Wings

Ingredients:

• 110 g softened butter
• 170 g crumbled Roquefort cheese
• 1/2 cup barbecue sauce, such as Uncle Ben's
• 0.5 cup pickled piquillo peppers
• 2 tsp ground cumin
• 2 tsp paprika
• Rapeseed oil (canola) for frying
• 1 cup flour
• 1 kg chicken wings, cut in half and patted dry (discard the tips)
• Special equipment: deep fat thermometer

Preparation:

1. In a medium bowl, combine the butter with 110g of cheese until smooth and soft. Transfer to a serving bowl and let sit at room temperature.
2. In a blender, puree the barbecue sauce, pepper, 1 teaspoon cumin, and 1 teaspoon paprika. Transfer to a bowl large enough to hold the cooked wings and set aside.
3. In a deep saucepan, heat about 8 cm of oil to 180°C on a deep-frying thermometer.
4. Mix the remaining 1 teaspoon of cumin and paprika with the flour, season with salt and pepper. Season the wings with salt and pepper and coat them in the flour mixture. Fry in batches until golden brown and crisp, 10-13 minutes. Place the wings on paper towels to drain excess fat, then toss with the sauce while still warm.
5. Transfer the wings to a serving platter, sprinkle with the remaining 60g Roquefort and serve with blue cheese butter.