Sticky Bourbon Bbq Wings With Blue Cheese Dip

Author:Gizzi Erskine
The cool blue cheese & soured cream dip takes the edge off the heat in the sauce. Dip in the chicken wings or the celery and radishes – or do both!
kcal | fat | saturates | carbs | sugars | fibre |
---|---|---|---|---|---|
213 | 13g | 5g | 9g | 9g | 1g |
Ingredients
- 1kg whole chicken wings
- 2 tbsp olive oil
- 4 celery sticks, each cut into 4 small sticks (keep some with their leaves)
- bunch French breakfast radishes (with their leaves if you can get them)
- 150ml tomato ketchup
- 100ml cider vinegar
- 100ml bourbon
- 4 tbsp dark brown sugar
- 2 tbsp hot chilli sauce
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tbsp butter
- 100g gorgonzola
- 150ml soured cream
- 50g mayonnaise
- good squeeze lemon juice
Preparation
makes 40
- Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
- Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
- Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
- Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.
- In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.
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