Prepare the salad first. Wash, peel and grate the carrots. Cut the celery into rings and place it into a bowl with the carrots, grated cabbage and sliced onion. Mix the sour cream, mayonnaise, vinegar, a pinch of salt and pepper into a smooth dressing. Pour the dressing over the vegetables and mix well. Sprinkle gorgonzola pieces onto the salad. Store in the refrigerator until serving.

Heat the oil in a large frying pan and preheat the oven to 60°C. Mix the flour with the ground paprika, add salt and pepper and mix in the chicken wings. Use a tiny piece of bread to check if the oil is hot enough. The oil is at the correct temperature if the bread turns brown in 30 seconds. Put in a couple of wings and fry them for about 8 minutes until crispy and golden brown. When done, drain them on a paper towel, then transfer to a baking tray and store in the warm oven. Fry the remaining wings.

In a small pan melt the butter, tabasco, vinegar and honey to get a thick and sticky sauce. Once all the chicken wings are fried, cover them with the sauce and mix. Serve with the cabbage salad.

Recipe is from PP cook book Smells like home, contributed by Dober tek Magazine, Slovenia.