Sticky Wings with Blue Cheese Dip
For me, you just can't beat the kind of food you eat with your fingers - sticky, messy and bloody delicious, these wings will simply make you happy!
This recipe is great for a crowd as you can scale it up to serve a party of any size but, if I were you, I would keep them all for yourself... Especially with my homemade blue cheese dip - once you've made your own, you won't go back! Inexpensive and full of flavour, get yourself some wings next time you're at the shop.
Sticky Wings with Blue Cheese Dip
Serves 4
oil
1 red onion, finely chopped
3 cloves garlic, sliced
1 tbsp fennel seeds
2 tsp paprika
3 tbsp red wine/cider/white wine/sherry vinegar
3 tbsp Worcestershire sauce or Henderson's relish
3 tbsp hot sauce (I used sriracha)
2 tbsp honey
2 tbsp soy sauce
1kg chicken wings
sea salt and freshly ground black pepper
For the blue cheese dip:
100g blue cheese, crumbled
100g buttermilk or natural yoghurt
2 tbsp fresh chives, finely chopped
dash of Worcestershire sauce or Henderson's relish
Fry the onion, garlic and fennel seeds in 1 tbsp oil with a big pinch of salt until soft. Allow to cool a little, then tip into a large bowl and mix in the paprika, vinegar, Worcestershire sauce/Henderson's relish, hot sauce, honey and soy. Add the chicken or duck wings and mix. Cover with clingfilm and chill for at least 6 hours, or, ideally, overnight.
Heat the oven to 180C/fan 160C/gas 4. Take the wings out of the marinade and spread them out evenly on a baking tray. Drizzle over ½ the remaining marinade, and cook for 30 minutes.
To make the dip, blend the cheese and buttermilk/yoghurt together, then add the chives, Worcestershire sauce and a good pinch of pepper then set aside until ready to serve.
Take the wings out of the oven and add the rest of the marinade. Turn the oven up to 200C/fan 180C/gas 6 and put the wings back in for a further 10 minutes, turning them after 5 minutes, until sticky. Plate up and serve immediately, with the blue cheese dip.
This recipe is great for a crowd as you can scale it up to serve a party of any size but, if I were you, I would keep them all for yourself... Especially with my homemade blue cheese dip - once you've made your own, you won't go back! Inexpensive and full of flavour, get yourself some wings next time you're at the shop.
Sticky Wings with Blue Cheese Dip
Serves 4
oil
1 red onion, finely chopped
3 cloves garlic, sliced
1 tbsp fennel seeds
2 tsp paprika
3 tbsp red wine/cider/white wine/sherry vinegar
3 tbsp Worcestershire sauce or Henderson's relish
3 tbsp hot sauce (I used sriracha)
2 tbsp honey
2 tbsp soy sauce
1kg chicken wings
sea salt and freshly ground black pepper
For the blue cheese dip:
100g blue cheese, crumbled
100g buttermilk or natural yoghurt
2 tbsp fresh chives, finely chopped
dash of Worcestershire sauce or Henderson's relish
Fry the onion, garlic and fennel seeds in 1 tbsp oil with a big pinch of salt until soft. Allow to cool a little, then tip into a large bowl and mix in the paprika, vinegar, Worcestershire sauce/Henderson's relish, hot sauce, honey and soy. Add the chicken or duck wings and mix. Cover with clingfilm and chill for at least 6 hours, or, ideally, overnight.
Heat the oven to 180C/fan 160C/gas 4. Take the wings out of the marinade and spread them out evenly on a baking tray. Drizzle over ½ the remaining marinade, and cook for 30 minutes.
To make the dip, blend the cheese and buttermilk/yoghurt together, then add the chives, Worcestershire sauce and a good pinch of pepper then set aside until ready to serve.
Take the wings out of the oven and add the rest of the marinade. Turn the oven up to 200C/fan 180C/gas 6 and put the wings back in for a further 10 minutes, turning them after 5 minutes, until sticky. Plate up and serve immediately, with the blue cheese dip.
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