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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

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.

Recipe from Good Food magazine, December 2016

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