Buffalo wings with blue cheese dip
Chicken wings get a good grilling in this great summer barbecue recipe
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
- Mash the blue cheese in a bowl then beat in the soured cream, mayonnaise, lemon juice and seasoning. Cover and chill until needed. (You can make this the day before if you like).
- Cook the onion and garlic in the butter over a low heat until soft, around 10 minutes. Add the tomatoes and simmer for 7-8 minutes. Add the hot pepper sauce then whizz the lot until smooth in a food processor.
- Remove the tips from the chicken wings using a sharp knife and divide each wing into 2 at the joint. Season well with salt, pepper and cayenne, and barbecue over medium-hot coals for 25-30 minutes, turning regularly, until cooked through with a crisp skin.
- Toss the cooked wings in the hot sauce and pile onto a large plate with a bowl of the blue cheese dip.
Know-how
Crisp chicken wings in a fiery tomato sauce are a favourite bar snack across America. Add more hot pepper sauce if you are a chilli fanatic.
Per serving
392 kcalories, protein 19g, carbohydrate 4g, fat 33 g, saturated fat 14.7g, fibre 0.9g, salt 1.27 g
Recipe from olive magazine, July 2006.
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Ingredients
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 50g butter
- 400g can of tomatoes
- 2 tbsp hot pepper sauce
- 1kg chicken wing
- cayenne pepper for seasoning
BLUE CHEESE DIP
- 100g Roquefort , gorgonzola or stilton cheese
- 142ml carton of soured cream
- 2 tbsp mayonnaise
- ½ lemon , juice only
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
Ingredients
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 50g butter
- 400g can of tomatoes
- 2 tbsp hot pepper sauce
- 1kg chicken wing
- cayenne pepper for seasoning
BLUE CHEESE DIP
- 100g Roquefort , gorgonzola or stilton cheese
- 142ml carton of soured cream
- 2 tbsp mayonnaise
- ½ lemon , juice only
Per serving
392 kcalories, protein 19g, carbohydrate 4g, fat 33 g, saturated fat 14.7g, fibre 0.9g, salt 1.27 g
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