Buffalo Wings with Blue Cheese Dip
A classic American bar snack, great for eating while watching a football match. Serve as a weekend lunch or supper with a big salad on the side. Even if you don't like blue cheese give the dip a go - its tanginess may surprise you and it compliments the wings perfectly.
Ingredients
- 1 tsp sunflower oil for brushing
- 800g chicken wings
- 1 tsp hot chilli powder
- 2 tsp paprika
- 1 tsp flaked sea salt
- coarsely ground black pepper
- celery sticks, to serve
Basting Sauce
- 5 tbsp ketchup
- 2 tbsp clear honey
- 1 tbsp cider vinegar
- 2 tsp Worcestershire sauce
Blue Cheese Dip
- 50g Stilton cheese (or other tangy blue cheese) roughly crumbled
- 50g soured cream
- 50g fat-free natural yoghurt
Method
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Preheat the oven to 200 °C/ Fan 180 °C/ Gas 6. Line a medium baking tray with foil and then brush with oil. Put the chicken wings on a board and cut through the main joint between each part of the wing to give two meaty pieces.
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Mix the chilli powder, paprika and some salt and pepper together in a large bowl. Place all the chicken wing pieces in and toss in the seasoning until lightly coated. Scatter the chicken over the baking tray and cook in the centre of the oven for 20 minutes. Turn the chicken with tongs and cook for 15 minutes more.
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While the chicken is cooking, make the basting sauce. Put the ketchup, honey, vinegar and Worcestershire sauce in a bowl and stir until thoroughly combined. Take the chicken out of the oven and pour over the sauce. Toss the chicken to coat in the sauce and return to the oven for about 10 minutes, until shiny and glossy.
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To make the dip, mash the cheese in a bowl with a fork and mix with the soured cream and yoghurt until almost smooth. (For a smoother sauce, blitz with a stick blender.) Spoon into a serving dish and put it on a platter with celery sticks.
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As soon as the chicken is ready, transfer the wings to the platter and serve hot with plenty of napkins!
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To Freeze
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Freeze the cooked and cooled sticky chicken wings in large zip-seal bags or a foil container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave until piping hot throughout.
