Preheat the oven to 200°C. Gas mark 6. Whisk the butter, hot sauce, paprika, cayenne pepper, Worcestershire sauce, and salt and black pepper together in a saucepan. Bring to the boil then reduce the heat and simmer for 10 minutes until slightly thickened.

Arrange the chicken wings on a large roasting tray and pour over half the sauce. Toss to coat and bake in the oven for 40 minutes until cooked through. Once cooked through, place the wings in a large bowl and pour over the remaining sauce then toss lightly until coated in the sauce.

To make the blue cheese dip, peel the garlic and add to a food processor along with the soured cream, blue cheese, mayonnaise and lemon juice. Blitz until smooth and creamy.

While the wings are in the oven, wash and cut the potatoes into chips.

Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 10 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 10 minutes or so or until they turn golden-brown.

Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt.

Serve the chips alongside the wings, dip and celery sticks.