Chilli Chicken Wings with Blue Cheese Dip
My collaboration with the New Yorkshire Emporium continues with these devilishly addictive chicken wings.
I served these this weekend as a snack during the football and they went down a storm. You can double or triple this recipe very easily if you're feeding a crowd. The wings themselves are fiery with the hot sauce but balanced with sweet honey, acidic vinegar and smoky paprika. The dip is made with yoghurt to lighten it up and provide a tang to cut through the heat of the wings and the salt of the blue cheese.
Chilli Chicken Wings with Blue Cheese Dip
Serves 4, as a starter
500g chicken wings, split in two
5 tbsp hot sauce (I used New Yorkshire Emporium)
3 tbsp honey
2 tsp sherry/red wine vinegar
2 tsp celery salt
2 tsp paprika
For the dip:
80g Greek yoghurt
125g soft blue cheese
1 lemon, juice only
2 tbsp fresh chives, finely chopped
In a large bowl, mix the wings with the rest of the ingredients. Cover and marinade for at least two hours but ideally overnight.
When you're ready to cook, preheat the oven to 180C. Spread the wings out on a baking tray lined with greaseproof paper, reserving the marinade. Cook for 15 minutes then flip the wings over and cook for a further 15 minutes on the other side. Pour over the reserved marinade then return to the oven and cook for a final 10-15 minutes (keep an eye on them so they don't get too dark!)
Meanwhile, make the blue cheese dip by blitzing all of the ingredients except the chives in a food processor with a pinch of salt and pepper. Transfer to a bowl and stir in the chives then serve with the wings.
I served these this weekend as a snack during the football and they went down a storm. You can double or triple this recipe very easily if you're feeding a crowd. The wings themselves are fiery with the hot sauce but balanced with sweet honey, acidic vinegar and smoky paprika. The dip is made with yoghurt to lighten it up and provide a tang to cut through the heat of the wings and the salt of the blue cheese.
Chilli Chicken Wings with Blue Cheese Dip
Serves 4, as a starter
500g chicken wings, split in two
5 tbsp hot sauce (I used New Yorkshire Emporium)
3 tbsp honey
2 tsp sherry/red wine vinegar
2 tsp celery salt
2 tsp paprika
For the dip:
80g Greek yoghurt
125g soft blue cheese
1 lemon, juice only
2 tbsp fresh chives, finely chopped
In a large bowl, mix the wings with the rest of the ingredients. Cover and marinade for at least two hours but ideally overnight.
When you're ready to cook, preheat the oven to 180C. Spread the wings out on a baking tray lined with greaseproof paper, reserving the marinade. Cook for 15 minutes then flip the wings over and cook for a further 15 minutes on the other side. Pour over the reserved marinade then return to the oven and cook for a final 10-15 minutes (keep an eye on them so they don't get too dark!)
Meanwhile, make the blue cheese dip by blitzing all of the ingredients except the chives in a food processor with a pinch of salt and pepper. Transfer to a bowl and stir in the chives then serve with the wings.
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