Chilli Chicken Wings With Blue Cheese Dip
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.
| Servings |
| 4People as a starter |
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Ingredients
For the Wings
- 500g Chicken Wingssplit into two.
- 5tbsp New Yorkshire Emporium By’eck! Hot Sauce
- 3tbsp honey
- 2tsp sherry/red wine vinegar
- 2tsp celery salt
- 2tsp smoked paprika
For the Dip
- 80g Greek yoghurt
- 125g soft blue cheese
- 1 lemonjuice only
- 2tbsp fresh chivesfinely chopped
Instructions
- In a large bowl, mix the wings with the rest of the wings 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 some for 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.
Recipe Notes
