Prep Time
20 min
Cook Time
40 min
Yields
4 - 6 servings
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.
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ingredients
4
Tbsp unsalted butter
1
onion, peeled and diced
1
carrot, peeled and diced
2
stalks celery, diced
3
clove garlic, minced
½
cup Frank's hot sauce
5
Tbsp flour
4
cup chicken stock
25
roasted chicken wings, bones and skin discarded
salt and pepper, to taste
¼
cup blue cheese, crumbled
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directions
Step 1
Melt butter in pot over medium heat. Add onion, carrot, celery and garlic. Cook until softened. Add hot sauce and flour, stir to combine.
Step 2
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.
Step 3
Remove from heat and adjust seasonings. To serve ladle into bowls and top with crumbled blue cheese.