Chicken Recipes
Sticky bourbon American BBQ wings with blue cheese dip
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!
- Prep:
- Cook:
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)
For the barbecue sauce
- 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
For the blue cheese dressing
- 100g gorgonzola
- 150ml soured cream
- 50g mayonnaise
- good squeeze lemon juice
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
Goes well with
Mini croque monsieurs
Turn a comfort food classic into a cute canapé with these mini melted cheese and ham toasties on cocktail sticks – perfect for a party or buffet
- Prep:
- Cook:
Ingredients
- 150g grated gruyère
- 200ml tub crème fraîche
- 1 tsp Dijon mustard
- salt and black pepper
- a pinch of nutmeg
- 10 thick slices of white bread (crusts removed)
- cooked sliced ham
- butter, softened
Method
- STEP 1
Heat oven to 190C/170C fan/gas 5. Mix together 100g of the grated Gruyère, crème fraîche and Dijon mustard. Season with salt, black pepper and a pinch of nutmeg and spread half the mixture over 5 slices of white bread. Top with a layer of cooked sliced ham and another slice of bread.
- STEP 2
Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture the remaining 50g grated Gruyère. Can be assembled the day before and chilled. To serve, bake in the oven for 20 mins or until golden, then slice the sandwiches into bite-sized pieces and serve straight away.
Sticky bourbon American BBQ wings with blue cheese dip