By’eck! Chicken Wings with (By’eck! or not!) cheddar & blue cheese dunker

Wings wings wings…….a classic snack food. Great as a side dish, or a sharer starter. If you make loads you could have the leftovers with a salad for lunch the next day.

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By’eck! Chicken Wings with (By’eck! or not!) Cheddar & Blue Cheese Dunker

Classic US style chicken wings using our By'eck! Hot Sauce.

Course

Main Dish

Cuisine

American

Keyword

Chicken, Chilli, Finger food, Wings

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

For the wings

• 1 KG big fat chicken wings (cut the tip off each wing then carefully cut each wing into two at the joint)
• 1 tsp fine sea salt
• 1 tsp baking powder
• 1/4 tsp tsp ground black pepper

For the glaze

• 1 jar New Yorkshire Emporium By'eck! Hot Sauce (save a little bit of sauce in the jar, you may need it in a bit!!!!!)
• 100g unsalted butter

For the cheddar & blue cheese dunker

• 150g mayonnaise
• 150g sour cream
• 60g mature cheddar cheese, grated
• 50g yorkshire blue cheese, crumbled
• 1 large clove of garlic, smashed in to a paste
• 5-10 fresh chives, finely chopped
• 1 tbsp pure north cider vinegar
• 1/2 tsp onion salt
• 1 tsp lemon juice
• A finger & thumb of ground black pepper
• - Optional left over By'eck! Hot Sauce in the jar

Course Main Dish Cuisine American Keyword Chicken, Chilli, Finger food, Wings Prep Time 10 minutes Cook Time 25 minutes Servings Ingredients For the wings 1 KG big fat chicken wings (cut the tip off each wing then carefully cut each wing into two at the joint) 1 tsp fine sea salt 1 tsp baking powder 1/4 tsp tsp ground black pepper For the glaze 1 jar New Yorkshire Emporium By'eck! Hot Sauce (save a little bit of sauce in the jar, you may need it in a bit!!!!!) 100g unsalted butter For the cheddar & blue cheese dunker 150g mayonnaise 150g sour cream 60g mature cheddar cheese, grated 50g yorkshire blue cheese, crumbled 1 large clove of garlic, smashed in to a paste 5-10 fresh chives, finely chopped 1 tbsp pure north cider vinegar 1/2 tsp onion salt 1 tsp lemon juice A finger & thumb of ground black pepper - Optional left over By'eck! Hot Sauce in the jar

Instructions

The day before scoffing

1. Prep the wings, place in a bowl, add the salt, pepper and baking powder. Give It a right good mix up, place on a baking tray, cling and leave in the fridge overnight.
2. For the cheddar & blue cheese dunker, mix all the Ingredients apart from the cheeses in a bowl really well, then add the cheeses and stir in, cover and place in the fridge overnight.

Wing day

1. Put a bed of foil on the bottom of your oven. Preheat your oven to 220.
2. Get your wings out and carefully place them straight on the wire rack of the oven, roast for 25 mins, turning them after 15 mins, cook for 10 mins longer till crispy and just cooked through.
3. Melt the butter in a frying pan on a medium heat, and slowly stir in the By’eck! Hot sauce. Now add the wings and toss well, place in an oven proof dish and place back in the oven for 5 mins.
4. Now if you want that cheese dunker super By’eck! Style, grab that almost empty jar of By’eck! Hot sauce and pour some of the chilled cheese mix in there, give it a good stir round to mix it in, then pour back on top of the remaining cheese mix and ripple it Into it, fancy I know.
5. Get the wings out of the oven, give them a good stir and serve with the cheddar and blue cheese dunker and some carrot & cucumber batons all posh like.

Recipe Notes