Now, to sauce.

Slather your wings in hot sauce. Make it messy.

Crumble or roughly chop your Stichelton before sprinkling all over the wings. I like a mixture of crumble sizes: large pieces for a cheeky bite and small pieces to fully integrate into the sauce like a veritable cheesy seasoning.

Serve the wings as they are, or perhaps add a homemade coleslaw for some added crunch.