Chicken wings like you’ve never imagined them before! This makes for one hearty soup full of warm, savoury flavours.
Recipe courtesy of The Burnt Tongue. Image courtesy of Chanry Thach.
Melt butter in pot over medium heat. Add onion, carrot, celery and garlic. Cook until softened. Add hot sauce and flour, stir to combine.
Add chicken stock in slow steady stream stirring vigorously. Add chicken wing meat. Turn down heat to a simmer and cook for thirty minutes, stirring occasionally.
Remove from heat and adjust seasonings. To serve ladle into bowls and top with crumbled blue cheese.